Apple Squash Soup with Cheddar recipe

Servings: 4

Get the Soup Pot!

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.



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

Apple Squash Soup with Cheddar recipe | Teflon™
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Over medium-low heat, melt the butter in a large skillet with 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 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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