| Level: | Easy |
| Total: | 40 min |
| Prep: | 28 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Calories | 532 |
| Total Fat | 34 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 117 milligrams |
| Sodium | 807 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 5 grams |
| Protein | 24 grams |
Reviews
I didn’t have any prosciutto so I just omitted it. I used a blend of Gouda, Swiss, and cheddar cheeses I had on hand, and I substituted cornstarch for the flour to make this soup gluten free. With only sage and no other spices, I was expecting it be kind of bland, and I was looking at other recipes to plan a fix for that, but it was very good with no additional spices, so we ate it as is.
This soup was so delicious…I will definitely be making this again! I didn’t have dried sage and used marjoram instead. I also used bacon instead of prosciutto because I already had it on hand. I will try again with the proper ingredients, but it still was amazing!
I made this soup last week on Thursday. I made it vegetarian style by using low sodium vegetable broth instead of the chicken broth and leaving out the prosciutto. It was a total hit!
I followed the recipe exactly and the soup was a hit. Delicious!
I’m on a low sodium diet.Please put sodium content in your recipes.
Super delicious!!!
It is a good soup. No need for the flour as the potato thickens the soup.
I love this recipe. I make it every year and have for many many years. I use chopped bacon as a topping instead of prosciutto
Delicious. This does make a large quantity so be prepared. But all in all, a very good, simple recipe.
One of the best soup recipes I’ve ever made! Velvety texture, delicious flavors also very easy to tweak it to your taste. I have made it as written but last night I left out the cheddar and apple cider and used half and half instead of the milk. We used grated fontina on top and skipped the prosciutto, all my guests raved!