Butternut Squash Soup with Apples, Prosciutto and Cheddar

• 4 tbsps butter

• 1 onion cut in half and thinly sliced

• 2 apples cored, peeled and thinly sliced

• 1 large potato peeled and diced

• 1 small butternut squash peeled seeded and diced

• salt and pepper to taste

• 1 tsp sage

• 2 tbsps flour

• 1/3 cup apple cider

• 4 cups chicken broth

• 2 cups sharp cheddar cheese grated plus more for garnish

• 6 slices prosciutto fried crisp for garnish

• 1 tbsp olive oil for frying

• chives chopped for garnish

Melt butter in a large sauce pan. Add onion, apples, potatoes and squash. Sauté until onions are translucent. Add flour and sage stir. Add cider and stir over low heat until thickened. Add broth and bring to a boil, then reduce heat to a simmer and cover pan. Simmer until potatoes are soft. Add cheese and stir until melted. Remove from heat and puree mixture in a blender, or use a wand blender. Season to taste. Heat oil in a large fry pan. Fry prosciutto slices a few at a time until crisp, turning once. Cut prosciutto into strips and set aside with other garnishes. Serve soup topped with cheese, prosciutto and chives.

Serves 6.