Squash, Apple and Cheddar Soup

Written by Published on in Soups

Great as a soup OR can be used as a pasta sauce

Ingredients

  • 2 tbsp olive oil
  • 1/2 c. (no, this is not a typo!) whole garlic
  • 1 medium onion, diced, about 1 c.
  • 1 large apple, (honey crisp or gala works well), peeled, and sliced, 1 to 1 1/2 c.
  • 1 large butternut squash, roasted and cubed (see below).  Need at least 2 cups diced.
  • 1/4 c. maple syrup
  • pinch of ground nutmeg
  • 1/2 c of apple cider (not vinegar!)
  • 4 c. chicken or vegetable stock (Knorr’s is good)
  • 1 bay leaf
  • 1 c. whipping cream or plain yogurt
  • 1 c. shredded sharp cheddar cheese (white or orange), I use Balderson’s 2 yr aged
  • salt and pepper to taste
  • Garnish – plain greek yogurt / fresh chopped chives

Directions

  1. Preheat Oven to 350. Cut the squash in halves or quarters.  You can leave the seeds / pulp in.  Rub cut edges lightly with olive oil. Place cut edge down on parchment paper lined cookie sheet.  Roast for 40 min or until fork inserts easily into flesh.  Remove from oven and let cool.  I like to put it in the fridge once it cools and get it very cold., overnight works.  Makes it easier to peel and to cut out the seeds.  Remove the seeds, peel the squash and cut into small pieces.
  2. While the squash is roasting (or next day if leaving overnight), peel the garlic, dice the onion, peel and dice the apple.
  3. In a large soup pot, add a couple tbsp of olive oil and heat.  Add the garlic, onion, and apple.  Stir frequently until apple is soft and onion is translucent, about 3-5 min.
  4. Add the squash, maple syrup and nutmeg and stir till heated through.
  5. Add apple cider.
  6. Stir in the stock and bay leaf.  Bring to a boil.  Reduce heat a bit and simmer for about 10 min.
  7. Remove the bay leaf.
  8. Using an immersion blender in the soup pot,  blend the soup until smooth.
  9. Stir in the cream and bring to a boil.  Turn heat off.
  10. Add the cheese and stir until melted.  Season with salt and pepper if desired.
  11. If soup is too thick, add more apple cider.
  12. Serve with garnishes.
  13. Leftovers can be frozen in clean sterilized jars / lids for a couple of months. Makes 2 – 3 quart jars.



Thanks to WEBSITE for the recipe!

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