Apple-Cheddar-Squash Soup

Directions

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