Harvest Cheddar Apple Cider Butternut Squash Soup
Autumn fresh apples and butternut squash pureed to cozy perfection then swirled with creamy, cheesy goodness. This harvest cheddar apple cider butternut squash soup is the perfect dinner to make this fall- with just the right amount of savory, sweet goodness to keep you coming back for more. This harvest inspired soup is one you're surely going to fall in love with this season.
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Servings: 8
Equipment
- Immersion blender or a regular blender
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 3 medium honey crisp apples- peeled, cored and sliced
- 4 cups cubed butternut squash- fresh or frozen
- 4 cups chicken stock
- 1 cup heavy cream
- ½ cup hard apple cider
- ¼ cup all purpose flour
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- 4 cups sharp cheddar cheese
- 1 tablespoon honey or maple, for a hint of sweetness, or to taste
- salt and freshly ground pepper, to taste
- chopped pecans, walnuts or fresh sage for topping (optional)
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion and cook for 5 minutes until the onion begins to soften. Next, add the apples and squash. Cook stirring often for 8-10 minutes. Add the sage, garlic powder and flour, stirring well to incorporate. Next, add the hard apple cider and the broth, raise the heat to high and bring to a boil; after the mixture is boiling turn the heat down to a medium low simmer and cook covered, until the squash is soft, about 15-20 minutes.
- When the butternut squash is fork tender, using an immersion blender (or a regular blender in batches), puree the soup until smooth. Add the cream, cheddar cheese, honey or maple (if using), and season to taste with salt and pepper. Allow to simmer for 5 minutes until the cheese is melted. Top with chopped pecans, walnuts or fresh sage if desired. Serve with a crusty bread or pretzel bread for dipping. ENJOY!