APPLE CHEDDAR SQUASH SOUP

As Thanksgiving day is now over and you may be tired of trying new recipes with your turkey leftovers, try this recipe for a flavorful hearty soup perfect for a fall day. Enjoy!

APPLE CHEDDAR SQUASH SOUP

APPLE CHEDDAR SQUASH SOUP

Serves 4

1 tbs olive oil

4 oz of prosciutto cut in bite sized pieces OR 8 oz diced fully cooked chicken apple sausage

5 tbs butter

1 medium onion thinly sliced

2  medium apples peeled and thinly sliced

1 large white potato peeled and small diced

1 ½ cups small diced butternut squash

Kosher salt and pepper

½ tsp dried sage

2 tbs flour

⅓ cup apple juice

½ tsp cinnamon

4 cups low sodium chicken stock

1 cup milk

2 cups grated sharp cheddar cheese

Garnish - more shredded cheese and chives or parsley

Heat oil in Dutch oven; add prosciutto or sausage and cook until browned and heated; remove to a bowl.

Heat butter.  Add onion, apples, potato, and squash.  

Cook until all items are soft and then season with salt, pepper, cinnamon and sage.   

Add flour and stir to coat and then add apple juice and stir till slightly thickened.  

Add broth and milk; bring to boil and then reduce to a summer until thickened and all items soft to touch.

Remove from heat and either use an immersion blender to smooth soup or puree in a blender  in small batches.

Return to put and add cheese, stirring until melted. Check seasonings

If using sausage add to soup now; if using prosciutto add to soup bowls as a garnish.

Garnish with more shredded cheese and chives or parsley.