Friday, November 30, 2012

Butternut Deliciousness

 Foodie Friday

Hello everyone! Today I would like to share with you my FAVORITE soup in the whole world. It's creamy, delicious, and pretty low on calories! It has become a Thanksgiving staple in our house now (two years running) and I will also be serving it Christmas (yes, its that good). Its a great way to sneak veggies into a meal without it tasting too bland or boring and it sure warms you up on a chilly night. It is an adaptation of a food network recipe, and I hope you try it and love it as much as my family does!


 Butternut Squash, Apple, and Cheddar Soup


  • 2 tablespoons butter
  • 2 tablespoons of olive oil, plus a splash more for the prosciutto
  • 1 medium white or yellow onion, thinly sliced
  • 2-3 medium apples (I use Fuji apples), thinly sliced
  • 1 large white potato, diced
  • 1 large butternut squash, remove seeds and dice
  • 3 cloves of garlic, diced
  • 1 shallot, diced
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • 2 tablespoons flour
  • 1/3 cup apple cider
  • 4 cups low-sodium chicken broth (you can use veggie broth to make it vegetarian)
  • 1 cup milk (I use 2%)
  • 2 cups grated sharp white cheddar cheese, plus more for garnish 
  • 2 ounces thinly sliced prosciutto, torn into bite-size pieces (optional)
  • Chopped chives, for garnish (optional)
  • Crusty bread, for serving (optional, I used ciabatta bread)
  • Sea salt and fresh ground pepper to taste (needs heavy seasoning) 



Melt the butter and the oil in a large pot, preferably a dutch oven, over medium-low heat and add the onion, apples, potato, squash, garlic, and shallot. Season with salt and pepper and cook until the onion is soft, about 10 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. Once at a boil, reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
Meanwhile, heat a drizzle of olive oil in a 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 or in the pot with an emulsion blender, and season heavily with salt and pepper for desired taste. Remember to keep tasting! Garnish with the prosciutto, more cheese and chives. Cut bread into slices and drizzle with olive oil and cheese and broil in the oven until crisp. Enjoy!!


  1. MMMMMM... soup is the perfect winter months meal. So cozy and refreshing :) This looks beyond delicious! Incredible recipe, thanks for sharing dear!! XO

    1. Thanks Angela, I really hope you enjoy it!

  2. I swear I gain weight every single time I open one of your pages! I'm giving you the Very Inspiring Blogger Award. Details are on my site!

    1. Thank you so so much Caroline! I'm currently working on figuring out who to pass it along to!

  3. This soup was delicious. I won't even comment about how many pieces of that bread I could have eaten! Excellent job, Meggie!

    1. Thanks FrueFrue! I'm so glad you liked it!!!