Apple Cheddar Butternut Squash Soup

• 5 Tbsp. unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1½ cups peeled and chopped butternut squash
• ½ tsp. dried sage
• 2 Tbsp. all-purpose flour
• ⅓ cup apple cider
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• Salt and freshly ground pepper, to taste
• 2 oz. prosciutto, optional
• Chopped chives, optional
• Extra cheddar for topping, optional
• Crusty bread for serving, optional

1. Cook the vegetables. Melt 4 tablespoons of butter in a large pot over medium-low heat. Add the onion, apples, potato and butternut squash. Season with salt and pepper and cook for about 8 minutes, until the onion has softened.
2. Build the soup. Stir in the sage and flour. Pour in the apple cider and cook briefly over higher heat until the mixture begins to thicken. Add the chicken broth and milk.
3. Simmer. Cover and bring to a boil, then reduce the heat and simmer until the potatoes and squash are tender, about 8–10 minutes.
4. Add the cheddar. Reduce the heat and stir in the shredded cheddar until completely melted.
5. Blend until creamy. Carefully blend the soup until smooth using an immersion blender, or work in batches with a regular blender, filling it no more than halfway. Taste and adjust the salt and pepper.
6. Serve. Ladle into bowls and top with additional cheddar and chopped chives. Serve with crusty bread.

Crispy prosciutto topping: While the soup simmers, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Cook the prosciutto until crisp, 2–3 minutes per side, then crumble it over each bowl.