Butternut Squash Soup with Apple
A delicious Autumn meal consisting of butternut squash, apple slices, cheddar cheese, onion, fresh herbs and toasted rosemary walnuts.
Equipment
- 1 Stockpot
- 1 Chopping board
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Chef's knife
Ingredients
- 4 tbsp Butter Unsalted
- 1 Onion Medium, White or Yellow, sliced thin
- 2 Apples Gala or honeycrisp, sliced thin
- 1 Potato Large, Chopped
- 1 1/2 Cups Butternut Squash Chopped, Frozen or Fresh
- Salt and pepper
- 1 tsp Dried sage
- 2-3 tbsp All purpose flour
- 1/3 cup Apple cider
- 5 cups Chicken broth
- 1 cup Milk 2% or Full Fat is best
- 1 tbsp Olive oil for walnuts
- 1 tbsp Rosemary leaves for walnuts
- 1 cup Walnuts Chopped or halved
- 2 cups Cheddar cheese Shredded
- 1 tbsp Fresh herbs (optional) Chives, Parsley, etc.
Instructions
- Heat olive oil in pan over medium heat. Add your walnuts and season with salt, pepper and rosemary leaves.
- Toast walnuts and season to taste. Turn off heat and set to the side.
- Melt the butter in a large stockpot over medium-low heat. Then add your apples, onions, potatoes and squash.
- Season with salt and pepper and cook until onion is soft and translucent.
- Next add your flour and sage. Stir.
- Add the apple cider and cook on high heat until the soup is thickened.
- Pour in the broth and milk, cover the pot and bring it to a boil.
- Reduce the heat to a simmer, stir, cook for 10 minutes until the potatoes are soft.
- Turn the heat up to medium and add your cheddar cheese.
- Stir until the cheese has melted.
- Puree your soup in batches in a blender (carefully) until smooth OR use an immersion blender directly in the stockpot.
- Season again with salt and pepper to taste (if need be).
- Add fresh herbs, toasted walnuts, extra cheese to the top.
- Add your bacon or prosciutto (optional).
- Serve with bread or salads.