Cheddar Squash Soup

Cheddar Squash Soup

Jeni Messner

 

1 ½ lbs butternut squash cubed

¼ cup salted butter

1 yellow onion, chopped

1 TBSP peeled, grated fresh ginger

3 ½ cups chicken stock

½ tsp pepper

1 cup half-and-half

6 oz shredded sharp cheddar cheese

Thinly sliced green onions

In a large stockpot over moderate heat, melt the butter. Add yellow onion and ginger and sauté for 5 minutes, or until onion is softened.  Add stock, pepper and squash. Bring mixture to a boil over moderately high heat.  Reduce heat to low and simmer covered for 15 minutes or until squash is tender.

Transfer soup to a blender and process until smooth. Return puree to the stockpot and add half-and-half. Stir in cheese until melted. Garnish with sliced green onions. Freeze.  Serves 6

Serving Day Instructions:

Thaw.  Heat in saucepan over medium heat until hot.