|All sorts of fall vegetables!|
After I cooked them down, I added the broth, milk, and some cider. I brought the soup to a boil and then simmered it for a while. Then I added a brick of extra sharp cheese!
|Before pureeing the soup!|
I was supposed to puree the soup in a blender in batches, however, remember when I chopped up the rubber part of my blender? Yeah, so, in following my mom's advice, I used my hand mixer and pureed it the best that I could. It wasn't as smooth as I would have liked, but it still tasted good, so that's fine.
|Post pureed soup!|
After pureeing the soup, I cooked up some bacon for the garnish... aka the best garnish I have ever heard of.
After the bacon was finished, I cut the bacon into smaller pieces and let the guests sprinkle however much bacon they wanted to top their soup. I also cut up some really yummy Italian bread for dipping, delicious!
|Apple Cheddar Squash Soup|
Apple, Cheddar, and Squash Soup
4 Tbsp. butter
1 medium onion, thinly sliced
2 apples, thinly sliced
1 white potato, diced
1 1/2 cups butternut squash, chopped and peeled
Salt and Pepper
1/2 tsp. sage
2 Tbsp. flour
1/3 cup apple cider
4 cups chicken broth
1 cup milk
2 cups cheddar cheese, grated
6 strips bacon
Melt 4 Tbsp. butter in a large pot over medium-low heat. Add onion, apples, potato, and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in sage and flour. Add cider and increase heat to high, stirring, until thickened. Add the broth and milk, cover, and bring to a boil. Reduce to a simmer and cook, stirring, until potato is soft, 8-10 minutes.
Meanwhile, cook bacon in medium skillet until crisp, draining on paper towels.
Increase heat to medium and add the cheese to the soup and stir until melted. Puree in a blender in batches, until smooth. (Or use an immersion blender) Garnish with bacon.
Recipe adapted from Food Network