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soup | The Green Beagle

Apple-Cheddar-Squash Soup

Apple-Cheddar-Squash Soup

Apple-Cheddar-Squash Soup


5 tablespoonsBrummel & Brown
1 medium organic onion, thinly sliced
2 mediumorganic apples, thinly sliced
1 large organic white potato, diced
1 1/2 cups chopped & peeled organic butternut squash fresh not frozen
Sea Salt & organic fresh ground black pepper
1/2 teaspoonorganic dried sage
2 tablespoons organic all-purpose flour
1/3 cup organic apple cider
4 cups organic low-sodium chicken broth
1 cup organic low-fat milk
2 cups grated organic sharp cheddar . Grate a little more to use as a garnish.
1/3 cup organic chopped chives


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.

2. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened.

3. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

4. Add the cheese to the soup and stir over medium-low heat until melted.

5.Puree in a blender in batches until smooth; season with salt and pepper. Garnish with cheese and chives, if using.

6. Serve with bread, if desired.

Simply Organic Baking Flavors & Extracts

Organic Broccoli and Cheddar Soup



* 1 cup finely chopped organic onion
* 2 organic garlic cloves, minced
* 2 cans creme of celery soup
* 1/2 cups organic vegetable broth
* 2 1/2 cups organic skim milk
* 1/3 cup organic all-purpose flour
* 1/4 teaspoon organic black pepper
* 3 cups organic cheddar cheese


Heat up your pot and add onion, garlic, & pepper first and let them cook together for 5 minutes. Next add the creme of celery, vegetable broth, milk, flour and cheddar to the mixture. Mix well on medium heat stirring with a whisk until well blended. Turn heat to low and let cook until all vegetables are tender and all cheese is melted.

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