Apple Cheddar Squash Soup
5 tbsp butter, divided
1 medium onion, chopped
2 medium Golden Delicious apples, peeled, cored, and chopped
1 large white potato, peeled and diced
1½ cups butternut squash, peeled and cubed
½ tsp dried sage
2 tbsp flour
⅓ cup apple cider
3 cups low-sodium chicken broth
1 cup milk
2 cups sharp cheddar cheese, shredded
Melt 4 tbsp butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
Add the cheese to the soup and stir over medium-low heat until melted. Puree with an immersion blender or in a regular blender in batches until smooth; season with salt and pepper.