Apple-Cheddar-Squash Soup

Ingredients

• 0.3 cup apple cider 
• 2 medium apples thinly sliced
• 1.5 cups butternut squash fresh peeled chopped
• 0.5 teaspoon sage dried
• 2 tablespoons flour all-purpose
• 4 servings kosher salt and pepper freshly ground
• 4 cups chicken broth low-sodium
• 1 cup milk 
• 1 medium onion thinly sliced
• 2 ounces pancetta thinly sliced
• 2 cups sharp cheddar cheese grated plus more for garnish
• 5 tablespoons butter unsalted
• 1 large potatoes diced white

Equipment

• frying pan
• paper towels
• pot
• blender

Directions

1. 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.
2. Add the cider and cook over high heat, stirring, until thickened.
3. 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.
4. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat.
5. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes.
6. Drain on paper towels.
7. 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.
8. Garnish with the prosciutto, more cheese and chives, if using.
9. Serve with bread, if desired.
10. Photograph by Antonis Achilleos