This is a wonderful soup to serve on a chilly fall or winter day. Goes great with grilled cheese sandwiches.


4 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, peeled & diced
1 1/2 cups peeled & chopped butternut squash
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple juice
4 cups chicken broth
1 cup milk
8 slices thinly sliced bacon, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish
Crusty bread, for serving (optional)

Nutritional information

No nutrition information available


Melt butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the apple juice and cook over high heat, stirring, until thickened. 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.
Meanwhile, in a large skillet over medium-high heat add the bacon and cook until crisp, turning occasionally, about 2 to 3 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the bacon, more cheese and chives. Serve with bread, if desired.

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