Apple-Cheddar-Squash Soup

• 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)

1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash.
2. Season with salt and pepper and cook until the onion is soft, about 8 minutes.
3. Stir in the sage and flour.
4. Add the cider and cook over high heat, stirring, until thickened.
5. 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.
6. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat.
7. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes.
8. Drain on paper towels.
9. Add the cheese to the soup and stir over medium-low heat until melted.
10. Puree in a blender in batches until smooth; season with salt and pepper.
11. Garnish with the prosciutto, more cheese and chives, if using.
12. Serve with bread, if desired.
13. 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
14. Photograph by Antonis Achilleos

unsalted butter, onion, apples, white potato, butternut squash, kosher salt, sage, flour, apple cider, lowsodium, milk, cheddar cheese, chives, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-squash-soup-recipe.html (may not work)