Best 2 Apple Cheddar Squash Soup Recipes

Feast your senses on a culinary journey with our enticing Apple Cheddar Squash Soup, a symphony of flavors that will warm your soul on a chilly day. This delectable soup is a harmonious blend of sweet apples, savory cheddar cheese, and roasted butternut squash, enveloped in a creamy broth. With its vibrant colors and irresistible aroma, it's a feast for the eyes and the palate. Accompanying this main recipe are two tempting variations: a hearty Sausage Apple Cheddar Squash Soup, brimming with smoky sausage and extra cheddar cheese, and a vegan-friendly Roasted Red Pepper Apple Cheddar Squash Soup, where roasted red peppers add a vibrant hue and a touch of sweetness. Whichever you choose, these soups promise a comforting and flavorful experience that will leave you craving more.

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:

Choose the right squash: Butternut squash is a great choice for this soup, but you can also use other types of winter squash, such as acorn squash or kabocha squash.
Roast the squash before adding it to the soup: Roasting the squash brings out its natural sweetness and flavor.
Use a good quality cheddar cheese: A sharp cheddar will give the soup a bolder flavor, while a mild cheddar will produce a more subtle taste.
Don't be afraid to experiment with different spices: A variety of spices can be used to enhance the flavor of this soup, such as cumin, chili powder, or paprika.
Serve the soup with a variety of toppings: Some popular toppings for apple cheddar squash soup include croutons, bacon bits, or chopped nuts.

Conclusion:

Apple cheddar squash soup is a delicious and comforting dish that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. Experiment with different spices and toppings to find the perfect combination for you. This soup is sure to be a hit with your family and friends.