Best 2 Apple Cheddar Squash Soup Recipes

Apple cheddar squash soup is a creamy, savory, and slightly sweet soup that is perfect for a fall or winter meal. It is made with fresh apples, butternut squash, and sharp cheddar cheese, and it is often served with a sprinkle of cinnamon or nutmeg. This soup is a great way to use up leftover apples and squash, and it can be easily customized to your liking. For example, you can add more or less cheddar cheese, or you can add a pinch of cayenne pepper for a little kick. You can also make this soup in a slow cooker, which makes it a great option for a busy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-CHEDDAR-SQUASH SOUP

Apple-Cheddar-Squash Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white 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 milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Steps:

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.
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.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

APPLE-CHEDDAR SQUASH SOUP

APPLE-CHEDDAR SQUASH SOUP image

Categories Soup/Stew Vegetable

Yield 4 servings

Number Of Ingredients 25

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white 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 milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)
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 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.
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.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g
Photograph by Antonis Achilleos
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Steps:

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. 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. Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Tips:

To save time, use pre-cut butternut squash or frozen butternut squash cubes.
For a sweeter soup, use a sweeter variety of apple, such as Honeycrisp or Fuji.
If you don't have sharp cheddar cheese, use a milder cheese, such as Monterey Jack or mozzarella.
For a thicker soup, use less broth or puree some of the soup in a blender.
Serve the soup with a dollop of sour cream, a sprinkle of chopped chives, or a crusty bread.

Conclusion:

Apple cheddar squash soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is packed with flavor from the butternut squash, apples, and cheddar cheese. The soup is also very versatile and can be easily customized to your liking. So next time you are looking for a comforting and flavorful soup, give this apple cheddar squash soup a try.