Apple-Cheddar-Squash Soup
December 10, 2010
I ran across this recipe on Foodnetwork.com and I immediately thought “this is either going to be amazing or disgusting.” I love butternut squash so I was willing to give it a shot. Turns out that it was amazing: a raging party on my tongue! This soup is full of wonderful fall ingredients and bursting with great flavors that work really well together. It’s a great balance of sweet and savory.
Click here for the recipe. I didn’t want to buy apple cider just for this recipe so I added in an extra apple and used chicken broth instead at the step when the cider is added. For a delicious vegetarian version, skip the prosciutto and substitute vegetable stock for the chicken stock; it will still be delicious! The recipe doesn’t get too specific in its list of ingredients, but that is okay; just use whatever you can easily find or what your heart tells you!
If you’re not familiar with prepping butternut squash, it’s important to know that it is known to cause “contact dermatitis” for many people. This is a minor skin allergy caused from contact with the flesh of the squash. If you experience this, apply Cortisone cream and it should clear up within a day or so. If you have sensitive skin, you may just want to take the precaution of wearing latex gloves. Many places sell butternut squash already cut into small squares. You can also buy one whole, peel the skin off with a peeler, and chop into small chunks.
