Do y’all know how much I am loving soup? I never thought of soup as a main dish, except for chili. But after last winter’s CSA, I found myself really enjoying soups, not least because soups are an easy way of sneaking in more veggies into your diet. I’m not a fan of simple vegetables — I like lots of added flavor and spices. The BF is happy eating steamed veggies with salt and butter, but I prefer something a little more than that, so spiced soups are awesome. Plus, I love cooking up a soup and then having bowls and bowls of it leftover for meals throughout the week. As I’ve mentioned before, I eat weird things for breakfast, and soup is one of my favorites to have in the morning.
When I was researching recipes to use up the 4 dozen apples I had after the Apple Fest, I found this amazing recipe for Apple Cheddar Squash Soup. Even after ABC sandwiches and Honey Apple Cake, I still had apples from the festival. I also happened to get a butternut squash in my CSA that week too, so it seemed like fate. I finally got around to making this soup and have been enjoying it since.
This soup is super tasty with subtle flavors. I thought that the soup tasted better and better with each passing day — the flavors built over a few days in the fridge and were stronger by the time I finished the last bowl around day 5. It is a pureed soup — I love eating pureed soup but I don’t love preparing it. After transferring multiple batches of soup into my semi-functioning food processor, I am feeling the need to invest in an immersion blender soon. The lid on my food processor keeps getting stuck on, and I’m certain that if I keep wrestling with it, this will eventually mean a lot of soup spilled all over my kitchen, and I really don’t want to have to clean that up. How long is it until Christmas again?
Apple Cheddar Squash Soup adapted from Food Network
4 tablespoons unsalted butter
1 medium onion, diced
2 medium apples, thinly sliced
1 medium sweet potato, diced
1 1/2 cups chopped peeled butternut squash
Salt and pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple juice
4 cups vegetable or chicken broth
1 cup milk
2 cups grated sharp cheddar cheese
Bacon, cooked and crumbled (optional)
Chives for garnish (optional)
Crusty bread, for serving (optional)
Melt butter in a large pot over medium-low heat. Add the onion, apples, sweet potato, and squash. Season liberally with salt and pepper. Cook until the onion is soft, about 8 minutes.
Stir in the sage and flour. Add the apple juice 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.
Add the cheese to the soup and stir over medium-low heat until melted.
Puree in a food processor or blender in batches until smooth. Season with salt and pepper. If necessary, transfer back to the pot and cook uncovered over low heat until soup reaches desired consistency.
Garnish with crumbled bacon, chives, and more cheese, if using. Serve with bread.
Linking up With:
Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the Floor, Twelve O Eight, Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog