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Butternut to Soup

Butternut squash, that is! Here’s a Jersey Fresh recipe to warm your body and soul.

Here’s a Jersey Fresh recipe that incorporates some produce available this time of year—apples, butternut squash, and potatoes. It’s just in time for soup season.

Check out a video for this recipe at

Apple Squash Cheddar Soup

  • 5 tbsp. unsalted butter, divided
  • 2 Jersey Fresh shallots, thinly sliced
  • 2 Jersey Fresh Gala apples, thinly sliced
  • 1 large Jersey Fresh white potato, diced
  • 1 1/2 cups Jersey Fresh butternut squash, peeled and chopped
  • Kosher salt and freshly ground pepper
  • 1/2 tsp. dried sage
  • 2 tbsp. all-purpose flour
  • 1/3 cup Jersey Fresh apple cider
  • 4 cups chicken broth
  • 1 cup Jersey Fresh milk
  • 2 oz. thinly sliced prosciutto, torn into bite-size pieces
  • 2 cups (plus more for garnish) sharp cheddar cheese, grated
  • Jersey Fresh chives, chopped for garnish (optional)

25 min. prep / 30 min. cook time

  1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the shallots, apples, potato and squash.
  2. Season with salt and pepper and cook until the shallots are soft, about eight minutes.
  3. Stir in the sage and flour then add the cider and cook over high heat, stirring, until thickened.
  4. Add the broth and milk, cover and bring to a boil.
  5. Reduce to a simmer and cook until the potato is soft, eight to 10 minutes.
  6. Add the cheese and stir over medium-low heat until melted
  7. Using and immersion blender, blend until smooth.
  8. Season with salt and pepper if desired.
  9. Garnish with cheese, crispy prosciutto and chives.