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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup chopped onion |
1 clove garlic, minced |
3 tablespoons margarine, melted |
1 tablespoon all-purpose flour |
1 (10 1/2-ounce) can ready-to-serve chicken broth |
2 cups peeled, seeded, and cubed butternut squash |
1 1/3 cups peeled, cored, and coarsely chopped cooking apple |
1/4 teaspoon salt |
1/4 teaspoon dried whole thyme |
1 cup whipping cream |
3/4 cup (3 ounces) shredded mild cheddar cheese, divided |
Directions:
1. Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.
2. Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
3. Return mixture to pan; add whipping cream and 1/2 cup cheese. Cook over medium-low heat, stirring constantly, until cheese melts. Ladle soup into individual bowls. Top each serving with 1 tablespoon cheese.
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