disclaimer:  I have no idea where this recipe is originally from.  I got it from one of my students who is in the culinary program at school.  he brought me some the day he made it and it has changed my life.  oh it is so good.  and so far, everyone else that’s eaten it agrees.  best soup ever.  I will say that this is not a super simple or fast recipe.  it involves a fair amount of prep with all the produce  but it is SO worth it.

here is most of the stuff you will need, plus one more apple and some milk.  fyi:  this is a double recipe, because I always want more of this stuff and it’s not super quick.  you could definitely cut it in half if you didn’t want as much.

peel and cut up two apples, a potato, and an onion.  if you are like me and got one of these guys for christmas (yes!) you can use it to help you with the apples.

and even with the potato!

cut up the butternut squash too.  you’ll need about a cup and a half.  and it is SO worth it to buy it already peeled and cut up, or frozen.  (both tj’s and whole foods usually have it prepared or frozen for you).

melt 6 tablespoons (ish) of butter and throw in the apples, potato, onion and squash in a big pot.  season it with salt and pepper (I do quite a bit of both) and cook until the onion is soft (about 8 minutes).

stir in 2 teaspoons sage and 2 tablespoons flour, then add 6 tablespoons cider and cook over medium heat until thickened.  it will look pretty dirty.

add one box (32 oz) chicken stock and a cup of milk.  bring to a boil, then reduce heat and simmer until the potato is soft (8-10 minutes).  then add two cups shredded cheddar, stir it in til it melts, grab your immersion blender and puree the whole mess.

eat some now!  if you have some chives throw them on top.  I didn’t have any and it was still excellent.

and put some in jars to give to your friends and family.

in summary:

6 tablespoons butter
1 onion, chopped up
2 apples, chopped up
1 potato, chopped up
1 and a half cups butternut squash, peeled and chopped up
salt and pepper
2 teaspoons sage
2 tablespoons flour
6 tablespoons apple cider
4 cups chicken stock
1 cup milk
2 cups shredded cheddar cheese

1.  melt butter in a large pot over medium-low and add the onion, apples, potato and squash.
2.  season with salt and pepper and cook until the onion is soft, about 8 minutes
3.  stir in the sage and flour
4.  add the cider and cook over medium heat, stirring, until thickened.
5.  add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft (8-10 minutes)
6.  Add the cheese and stir until melted.
7.  Puree until smooth; season with salt and pepper.
8.  don’t eat all of it at once.  unless you really want to.