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This is a lovely, silky, smooth soup that is enriched with cheddar. Get the oldest cheddar you can so you get the richest flavour without adding so much cheese.
I first made this soup when I was in university completing my undergraduate degree. I would walk to the year-round farmers’ market in Guelph every Saturday, in the sun, in the rain, even in a blizzard – I had to get my groceries somehow! Butternut squash is a common winter vegetable that will keep for several weeks (or months, if stored properly) and has a creamy, buttery texture. I couldn’t finish a whole squash by myself, so blending the remainder into soups was a great way to use up the entire vegetable.
Cheddar Cheese Butternut Squash Soup
Ingredients
- 1 Tbsp vegetable oil
- 1 onion
- 3 cloves garlic
- 1 large carrot
- 1 large potato
- 1 lb butternut squash
- 1 stalk celery
- 5 cups broth
- ½ tsp turmeric
- ½ tsp black pepper
- 1 bay leaf
- 1 cup shredded cheddar cheese
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Chop the onion and add to the pot. Cook for about 5 minutes or until translucent and softened.
- Mince the garlic and add it to the top. Let cook for about 1 minute.
- Peel the carrot, potato and squash. Take the seeds out of the squash. Chop all vegetables into 1-inch cubes and add to the pot.
- Add the broth, turmeric, pepper, and bay leaf. Bring to a boil then turn heat down and let soup simmer for 20 minutes, or until vegetables are cooked through.
- Remove the bay leaf. Discard.
- Blend the soup with a blender or immersion blender, until smooth.
- Stir the cheese into the soup and allow to melt. Stir well to incorporate the cheese.
- Serve hot!
