Apple Squash Soup with Cheddar recipe

Ingredients 1 medium onion, diced 2 medium Rambo apples, thinly sliced 2-1/2 cups diced pattypan and green squash Salt and pepper 1 teaspoon dried sage leaves 1/2 teaspoon dried thyme leaves 2 tablespoons all-purpose flour 3/4 cup apple cider (apple juice substitute) 4 cups chicken broth 1 cup milk 2 cups grated extra sharp Cheddar cheese Chopped fresh chives for garnish [Click for larger image]

Directions

Over medium-low heat, melt the butter in a large skillet with DuPont™ Teflon® nonstick coating and sauté the onions, apples, and squash. Add a seasoning of salt and pepper and cook until veggies are soft, about 8 minutes. Raise the heat to medium and stir in the herbs and the flour and then add the cider. Cook about 15 minutes or until the soup thickens. Transfer to a food processor and blend until the soup is smooth but slightly coarse. Transfer to a soup pot with DuPont™ Teflon® nonstick coating and add the broth and milk. Cover and bring to a boil; reduce to a simmer, cooking for about 10 minutes. Add the cheese to the soup, stirring until melted. Serve garnished with the chives.      

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