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Apple Cheddar Squash Soup Recipe



Posted on December 7, 2011 at 6:44 AM

Apple-Cheddar-Squash Soup

Soups, stews and porridges are a big part of Kwanzaa tradition. Here is a soup recipe that is easy to make, and takes less than half an hour from start to finish.
·         Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes.
·         Stir in the sage and flour.
·         Add the cider and cook over high heat, stirring, until thickened.
·         Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
·         Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat.
·         Add the prosciutto or bacon and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
·         Add the cheese to the soup and stir over medium-low heat until melted.
·         Puree in a blender in batches until smooth, or use an immersion blender; season with salt and pepper.
·         Garnish with the prosciutto or bacon slices, and cheese and chives.
·         Serve with bread, if desired.


·         5 tablespoons unsalted butter
·         1 medium onion, thinly sliced
·         2 medium apples, thinly sliced
·         1 large white potato, diced
·         1 1/2 cups chopped peeled butternut squash, fresh or frozen
·         Kosher salt and freshly ground pepper
·         1/2 teaspoon dried sage
·         2 tablespoons all-purpose flour
·         1/3 cup apple cider
·         4 cups low-sodium chicken broth
·         1 cup milk
·         2 ounces thinly sliced prosciutto, torn into bite-size pieces
·         2 cups grated sharp cheddar cheese, plus more for garnish
·         Chopped chives, for garnish (optional)
·         Crusty bread, for serving (optional)