By Ted Slee
Serves 4
Prep Time: 30 Mins
Cooking Time: 10 – 15 Mins
Ingredients:
5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced (the crisper the better)
1 large white potato, diced
1 ½ cups chopped peeled butternut squash
3 leaves of fresh sage (½ teaspoon dried sage)
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup heavy cream
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese (½ to 1 cup extra for garnish)
Chopped chives, for garnish
Kosher salt and freshly ground pepper
Half loaf of French Bread or Chibatta
4 tbsp Extra Virgin Olive Oil
Garlic Salt
Half loaf of French Bread or Chibatta
4 tbsp Extra Virgin Olive Oil
Garlic Salt
Directions:
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 6 – 10 minutes. With a whisk or slotted spoon, stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and heavy cream, cover and bring to a boil then reduce to a simmer. Make sure to stir well until the potato is soft, then remove from heat and stir in the 2 cups of cheese.
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.
Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives.
Cut 1/4" slices of bread and layout on a cookie sheet. Coat with EVOO and dust with garlic salt. Broil until crispy.
Serve soup in a bowl, sprinkle with cheddar cheese, chives and toast slices.
Cut 1/4" slices of bread and layout on a cookie sheet. Coat with EVOO and dust with garlic salt. Broil until crispy.
Serve soup in a bowl, sprinkle with cheddar cheese, chives and toast slices.
