Apple-Cheddar-Squash Soup Recipe

     I've been looking for inspiration for new recipes lately, and I realized that I have a ton of cookbooks that haven't been cracked open for a long time. I marked recipes that looked good a long time ago and then the cookbook went on the shelf where it was forgotten for quite a few months. Well I opened again to find this delicious fall soup recipe from Food Network that I'd like to share with you all! The flavors blended together so well for a chilly autumn evening. It does take a bit of time to make but it is so worth it. Here's the recipe straight from the book:

Food Network Magazine's
Apple-Cheddar-Squash Soup recipe

Active time: 40 minutes
Serves: 4

5 tablespoons 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
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for topping
Chopped chives, for topping (optional)
Crusty bread, for serving (optional)

1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper 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 the milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

2. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

3. Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Top with the prosciutto, more cheese and chives, if using. Serve with bread if desired.

Nutrition Information Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g


I made a few changes of course. I didn't have apple cider so I used a white wine instead (which gave the soup a great taste!) and we also didn't have prosciutto so I used bacon. It still turned out fantastic and I definitely recommend this soup! You can also make this vegetarian by skipping out on the prosciutto/bacon. The combination of squash and apples is perfect for that all that fall produce you're trying to eat up!

Banana Pumpkin Muffins with Chocolate Chips

 

    Another homemade fall treat for your autumn season! I went off of this original recipe: http://alidaskitchen.com/2012/09/12/pumpkin-banana-muffins/ and made a few changes. Like adding the chocolate chips for one! These muffins were delicious and very filling. My husband described them as more of a breakfast muffin than a snack muffin.

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour (or you can do all whole wheat or white if you choose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup brown sugar, packed
2 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla
Chocolate chips

Directions:

-Preheat oven to 350 degrees and spray muffin tins with baking spray.

-Whisk together your dry ingredients in a large bowl: both flours, baking powder, baking soda, cinnamon and pumpkin pie spice.

-In a separate bowl combine the wet ingredients: brown sugar, bananas, pumpkin puree, oil, eggs and vanilla.

-Add wet ingredients to dry, gently fold and do not overmix. Here's where you can add your chocolate chips- I added about half of a small bag of chocolate chips. You can add more or less than that depending on your tastes. I love me some chocolate. Fold into the mixture and once again, do not over mix.

-Add mixture to muffin tins and bake at 350. The original recipe says to bake for 11 to 13 minutes for mini muffins and for 13 to 15 minutes for standard muffins. Mine took almost 20 minutes to bake. Pretty much just bake them until a toothpick inserted in the center of the muffin comes out clean.