Thursday, January 28, 2010
Squash Apple and Cheddar Soup (or squappdar soup)
I am glad this is not a blogging contest because I would be losing.
For a little bit of back story- I decided to make this soup because I really love another butternut squash soup I make and I thought this one would be worth a try. I made the other soup (not this one) for my family last time I went home. I really like it, but it is from cooking light (which isn't typically my style :) I served it to my sister. She said she liked it, but I saw her digging around in the bowl. Apparently she was looking around for bacon and cheese (not typically included in the cooking light recipes). So when I saw this one, with a high cheese and bacon to squash ratio, I thought it might be Lindsay approved. So here it is.
I made it for my mini-american idol party last night and it got pretty good reviews. While I was making it I wasn't sure how it would taste with the apple, but I really liked it. I used turkey bacon instead of prosciutto. I actually thought it was better the second day.
I give this recipe 4 and a half stars, and one Lindsay thumbs up.
Ingredients (this is from the Dec '09 Food Network Magazine)
* 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)
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