Falltime bliss. Not pretty, so I did not photograph. [via]
- 5 Tbsp buter
- 1 medium onion, thinly sliced
- 1 monstrous Cold Springs Orchard apple (or, you know, two medium)
- 1 large white potato, diced
- 1 chopped & peeled butternut squash (mine was smallish; the original recipe calls for 1.5 cups)
- Kosher salt and freshly ground pepper
- 1/2 tsp dried sage (or a few leaves from your dying garden)
- 2 Tbsp flour
- 1/3 c apple cider
- 4 c chicken stock (homemade, if you have it)
- 1 cup milk
- 2 slices cooked bacon (or up to 2 oz prosciutto, which the original calls for)
- 2 c grated sharp cheddar
- Crusty bread, for serving (optional)
- Chives, for garnish (optional)
- 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.
- Stir in the sage and flour. Add the cider 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. (This took me a lot longer, because I added the stock as a frozen chunk.)
- Meanwhile, cook bacon.
- Add the cheese to the soup and stir over medium-low heat until melted. (The original recipe then suggests you puree the soup, but we skipped this step, and it was nice chunky.) Season with salt and pepper. Serve with crumbled bacon, and possibly more cheddar and/or chives.