Cheesy, blended butternut squash and Granny Smith apple soup served in pretzel roll bowls stars the robust flavor of Sargento® 4 State Cheddar. A sweet, savory garnish adds the perfect finishing touch to this elegantly fun lunch entrée.
Ingredients
Directions
- In a large saucepan, melt butter over medium low heat. Add onion and apple. Cook, stirring often, until golden brown, about 10 minutes. Add apple cider. Cook an additional 2-3 minutes or until reduced to a glaze.
- Add squash and chicken broth. Cook covered for about 30 minutes or until squash is very tender.
- Transfer soup in batches to blender and puree until smooth. Return to saucepan.
- Stir in cream and cheese. Continue stirring until cheese has completely melted. Season to taste with salt and pepper.
- To serve: in a medium size bowl, combine garnish ingredients. Pour hot soup into hollowed out pretzel rolls. Top each with a teaspoon of garnish mixture and serve.
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