Apple Squash Soup with Cheddar recipe
We chose to make this soup with the Rambo apple, because it is very juicy and is even nice for applesauce. But these apples tend to be available only through late September or early October.
So substitute with the Gala apple, if needed. Leave the peel on for added health benefits.
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.