In order to make this recipe, there are a few steps that you’ll have to take – but they aren’t too intensive, and they are so worth the effort. In addition to cooking down the ingredients, you’ll need to puree the soup for a smooth finish. This ensures you don’t have any chunks of apples or squash leftover. Once you do that, you can simply toss on the garnish and go! All your guests will adore this tasty soup, which can be dressed up for elegant events. Thanks again to the people behind Sargento for sharing this amazing recipe for the fall and winter.

 

Ingredients

2 Tbsp. unsalted butter

1 small onion, diced

1 granny smith apple, peeled and diced

1 cup fresh apple cider

3 cups butternut squash, cubed

2 cups chicken broth

¼ cup Half & Half

1 cup shredded cheddar cheese

Salt and pepper to taste

Garnish:

1/4 cup diced gala or honeycrisp apple

1/4 cup crumbled bacon

1/4 cup Sargento® Shredded 4 State Cheddar® Cheese

 

Instructions

In a large saucepan, melt butter over medium low heat. Add onion and apple. Cook, stirring often, until golden brown, about 10 minutes. Add apple cider. Cook an additional 2-3 minutes or until reduced to a glaze.

Add squash and chicken broth. Cook covered for about 30 minutes or until squash is very tender.

Transfer soup in batches to blender and puree until smooth. Return to saucepan.

Stir in cream and cheese. Continue stirring until cheese has completely melted. Season to taste with salt and pepper. Serve with garnish ingredients.

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Quick tip: You can serve this soup in your favorite bowl, but to make it really special, try a serving in a hollowed out crusty dinner roll.

Recipe and image courtesy of Sargento