Sunday, November 3, 2013

Recipe: Apple Cheddar Butternut Squash Soup

At the end of a long but great first day of work at The Children's Place, I was starving and couldn't wait to try out this recipe. After posting a picture of my delicious dinner tonight, I got a few demands (ahem, requests ;)) for the recipe... so here it is!! I got it from The Food Network website and adapted it a bit. I'll list the ingredients I used, but the directions are exactly the same. 


Ingredients: 

4 tablespoons unsalted butter (the recipe lists 5 if you're using prosciutto instead of bacon)

1 medium onion, thinly sliced
2 medium apples, thinly sliced (I used gala)
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen (fresh is good, people.)
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage (didn't have any of that, but rosemary works wonderfully)
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk (I put a couple spoonfuls of plain greek yogurt in a measuring cup, then filled it to the 1 cup measure with almond milk)
2 ounces thinly sliced prosciutto, torn into bite-size pieces (I used BACON)
2 cups grated sharp cheddar cheese (go for the seriously sharp, you won't regret it! It uses almost the whole block)

Directions:

(these are directly quoted from the food network site)










"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 (rosemary) 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."


"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" (BACON) and serve immediately! In a large mug, preferably.


There ya go! It was pretty simple. I'll be reheating it for dinner all week long, happily.

Let me know if you try the recipe out! How did I do for my first ever recipe post? Maybe there will be more in the future... 

xoxo
Emily