What's for Dinner Tonight? - Apple-Squash-Cheddar Soup

Although we are getting close to the end of winter here in New England, there will still be plenty of cold weather before spring is in full swing. Nothing is better at the end of a cold day than a bowl of hot soup. This recipe from Food Network Magazine was a great find. The apples and squash mixed with sage, apple cider and cheddar cheese give it a wonderful and unique flavor. Topped off with the crispy prosciutto, shredded cheddar and chives it will be sure to become a family favorite. Serve it with crusty bread and enjoy!

Apple-Squash-Cheddar Soup

5 tablespoons unsalted butter

1 medium onion, thinly sliced

2 medium apples, thinly sliced

1 large potato, diced

1 1/2 cups chopped peeled butternut squash, fresh or frozen

Kosher salt and freshly ground pepper

1/2 teaspoon dried sage

2 tablespoons all-purpose flour

1/3 cup apple cider

4 cups low-sodium chicken broth

1 cup whole milk

2 ounces thinly sliced prosciutto

2 cups grated sharp cheddar cheese, plus more for garnish

Chopped chives, for garnish (optional)

Crusty bread, for serving (optional)

1. 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 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

2. 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.

3. Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth (I used an immersion blender); season with salt and pepper. Garnish with broken pieces of the cooked prosciutto, more cheese and chives, if using. Serve with bread, if desired.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.