1 1/3 cups peeled, cored, and coarsely chopped cooking apple
1/4 teaspoon salt
1/4 teaspoon dried whole thyme
1 cup whipping cream
3/4 cup (3 ounces) shredded mild Cheddar cheese, divided
How to Make It
Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.
Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add whipping cream and 1/2 cup cheese. Cook over medium-low heat, stirring constantly, until cheese melts. Ladle soup into individual bowls. Top each serving with 1 tablespoon cheese.