Apple-cheddar-squash
soup
Ingredients
•
5 tablespoons unsalted butter
•
2 medium apples, thinly sliced
•
1 large white potato, diced
•
1/2 teaspoon dried sage
•
2 tablespoons all-purpose flour
•
1/3 cup apple cider
•
1 cup milk
•
Crusty bread, for serving (optional)
Directions
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 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; season with salt and pepper. Garnish with the prosciutto,
more cheese and chives, if
using. Serve with bread, if desired.
Per serving: Calories 532;
Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35
g; Fiber 5 g; Protein 24 g
i sure hope you all love it like my husband does. :)
Ummm I have a blog too, but it is really ugly. How did you make this so cute looking?
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