Apple Cheddar Squash Soup Recipes

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.