Nothing screams FALL more than squash and apples. The squash is falling off the vines and apples are dropping from the trees. In Michigan, we’ve had an overabundance this year and everyone is looking for ways to use up the excess. This recipe is a perfect fit.
This soup is ideal for soup sliders at tail-gating parties or when hosting sporting events. Keep it warm in a crock pot and serve up in small Dixie cups that you ‘slurp’ down like a Jell-O-shot.
- 3/4 cup diced onion
- 5 T butter or margarine
- 1 large potato, peeled and diced
- 3 small apples, peeled and thinly sliced
- 1 1/2 cup fresh butternut squash, peeled and cubed (Costco offers a tub that is user-ready)
- 2 T white flour
- 1/2 cup applesauce (I used fresh, homemade applesauce. Jar applesauce will also work.)
- 32 ounces chicken broth, low sodium (I use the broth in a box)
- 1 cup 2% milk
- Salt and pepper to taste
- 1/2 teaspoon dried sage
- Chopped chives for garnish (optional)
- 2 cups cheddar cheese (1 cup sharp and 1 cup mild)
- 2 ounces prosciutto, thinly sliced and diced
Melt 4 T butter in a large pot. Add onion, apples, potato and diced squash. Cook over medium-low heat for 8 minutes. Add seasonings, flour and applesauce. Stir until thickened.
While the soup is simmering, heat 1 T butter in a skillet. Over medium-high heat, cook the diced prosciutto until crisp (like bacon). Remove from heat and set aside.
Add the cheese to the soup mixture and heat until the cheese is thoroughly incorporated. Remove the soup from stovetop.
Using a stick blender, mix the soup mixture until it is smooth and creamy. Taste to determine if any additional seasoning is needed.
This recipe makes eight 1-cup servings. Calories are in the neighborhood of 265 calories per serving.