Apple-Cheddar-Squash Soup

I love when a dish screams the season of its ingredients. This soup is all about the fall with it's apples and butternut squash, and I especially enjoy it during cold, wet weather. Apples, cheddar, and butternut squash may seem like an odd combination, but it works and does so amazingly well. This soup is savory, but has a hint of sweetness and is bright in flavor. Served with some crispy prosciutto (Italian bacon), it goes great as a brunch dish too.

If you aren't familiar with prepping butternut squash, it is important to know that it can 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, just apply Cortisone cream and it should clear up in 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, but you'll pay a lot less if you buy a whole one and prep it yourself.

Ingredients:

• 3 tablespoons butter
• 4 cups butternut squash, peeled and cut into small cubes
• 1 russet potato, peeled and cut into small cubes
• 3 medium apples (any kind, but nothing too tart, i.e. no Granny Smith), peeled, cored, and cut into small cubes
• 1/4 cup flour
• 4 cups chicken stock
• 1 cup water
• 8 oz sharp white cheddar cheese, grated
• 1 cup milk
• salt and pepper, to taste
• 3 oz prosciutto, sliced thin

1. First cook the prosciutto. You can fry it up like bacon on the stove top, but you will need to add a little bit of butter to the pan first. What I like to do is bake it though. Place on wire rack over a sheet pan and bake at 400 until crisp. Set prosciutto aside. 
2. Heat butter in large soup pot. Add squash, potato, and apples and saute until everything starts to soften. 
3. Reduce heat to medium-low and add flour, stirring well. Cook for 3 minutes. 
4. Add chicken stock and water. Liquid should just cover the the veg. Increase heat and bring to a boil. 
5. Reduce heat back down to a low simmer and cook until squash and potato is fully cooked. 
6. Puree soup using an immersion (stick) blender. Add cheese and milk and stir well. 
7. Salt and pepper to taste. Serve in bowls garnished with crispy prosciutto.