1 cup (2 sticks) Cabot Extra Creamy Premium Unsalted Butter
3 medium onions, thinly sliced
6 medium apples, peeled and thinly sliced
3 large white potato, peeled and diced
12 cups fresh butternut squash, peeled and chopped, or frozen cooked
Kosher salt and freshly ground pepper
1½ teaspoon dried sage
⅓ cup all-purpose flour
1 cup apple cider
12 cups low-sodium chicken broth
3 cups milk
6 ounces thinly sliced prosciutto, torn into bite-size pieces
24 ounces Cabot Sharp or Extra Sharp Cheddar Cheese, shredded (about 6 cups,) plus more for garnish, or use 6 cups Cabot Shredded Cheddar
2 tablespoons creme fraiche
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)
Get the ingredients you need at a convenient nearby location.
MELT ¾ cup butter in a large pot over medium-low heat. Add the onions, apples, potatoes 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 potatoes are soft, about 8 to 10 minutes.
HEAT the remaining ¼ cup butter in a large skillet over medium-high heat. Add the sliced 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 soup in a blender in batches until smooth; season with salt and pepper.
GARNISH with the crisp prosciutto, grated cheese and chives, if using, and a drizzle of creme fraiche. Serve with bread, if desired.
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