Pumpkin Soup with Apples and Cheddar

Ingredients:

• 70 g unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1 1/2 cups chopped peeled butternut squash, fresh or frozen
• 0.5 tsp dried sage
• 2 tbsp. premium flour
• 1/3 cup natural non-alcoholic apple cider
• 4 cups lightly salted chicken broth
• 1 cup of milk
• 55g thin slices of prosciutto, torn into small pieces
• 2 cups grated sharp cheddar + extra for sprinkling
• Chopped chives, for sprinkling (optional)
• Crustless bread, for serving (optional)

Preparation:

1. In a large saucepan over medium-low heat, melt 4 tablespoons of butter and add the onion, apples, potatoes, and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour.
2. Add the cider and cook over high heat, stirring, until the liquid thickens. Add the broth and milk, cover, and bring to a boil; reduce the heat and simmer, stirring, until the potatoes are tender, 8 to 10 minutes.
3. Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crispy, turning occasionally, about 2 minutes. Transfer to paper towels to drain.
4. Add the cheese to the soup and stir over medium-low heat until melted. Blend the soup in batches until smooth, seasoning with salt and pepper to taste.
5. Sprinkle with prosciutto, cheese, and chives, if using. Serve with bread.