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Apple Cider & Cheddar Cheese Butternut Squash Soup
CUPCAKES AND KALE CHIPS13Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 Tbsp. olive oil
- 1 butternut squash (large, peeled, seeded and cut into chunks)
- 1 onion (medium, chopped)
- 1 cup chicken broth (or stock, additional if needed to adjust texture)
- 12 oz. hard cider
- 1 1/2 cups broth
- 1 tsp. dry mustard
- 1 1/2 cups shredded sharp cheddar cheese (I used Cabot Farmer's Legacy Collection Farmhouse Reserve)
- salt
- pepper
- prosciutto (optional)
- pepitas (optional)
- apple (optional)
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