Ingredients

The following ingredients have 1 Servings
  • 1 Tablespoon olive oil
  • 1 large butternut squash, (peeled, seeded and cut into chunks)
  • 1 medium onion, (chopped)
  • 1 cup chicken or vegetable broth or stock ((additional if needed to adjust texture))
  • 12 oz hard cider (or regular apple cider or juice or an additional 1 ½ cups broth or stock)
  • 1 teaspoon dry mustard
  • 1 ½ cups (6 oz.) shredded sharp cheddar cheese
  • salt and pepper
  • Optional garnishes: Crispy prosciutto or bacon (pepitas (pumpkin seeds), chopped apple)

Instruction

  • In a large saucepan, heat the oil over medium heat.
  • Add the squash, onion, and a pinch of salt and pepper.
  • Cook for about 5 minutes, or until the onion and squash are starting to get tender.
  • Add the cider and stock or broth and the dry mustard, cover, and bring to a boil. Simmer for 20-25 minutes, or until squash is tender.
  • Puree with an immersion blender, or in batches in a blender or food processor.
  • Return soup to the pot, and bring to a simmer, but not a full boil.
  • Add the cheese a little at a time, stirring in completely after each addition to ensure that it remains smooth.
  • Serve in bowls, garnished as desired.