Golden Squash and Cheddar Soup

Golden Squash and Cheddar Soup

prep time

minutes
cook time

minute
servings
6

Ingredients










Cooking Instructions

1

Halve squash lengthwise. Place cut sides down on baking sheet. Bake in 375°F oven until tender, about 40 minutes. Remove and discard seeds; scoop out pulp.


2

In 3 quart saucepan, cook leeks in butter over low heat until wilted, about 10 minutes. Add broth, thyme, pepper and squash pulp; mix. Blend until smooth in two batches. Return to saucepan. Bring just to boiling; reduce heat and simmer 5 minutes. Gradually stir in 1 1/2 cups of the cheese. Stir until cheese is melted; do not boil. To serve, ladle in bowls; garnish with sour cream, the remaining cheese and the green onions.


Ingredients










Cooking Instructions

1

Halve squash lengthwise. Place cut sides down on baking sheet. Bake in 375°F oven until tender, about 40 minutes. Remove and discard seeds; scoop out pulp.


2

In 3 quart saucepan, cook leeks in butter over low heat until wilted, about 10 minutes. Add broth, thyme, pepper and squash pulp; mix. Blend until smooth in two batches. Return to saucepan. Bring just to boiling; reduce heat and simmer 5 minutes. Gradually stir in 1 1/2 cups of the cheese. Stir until cheese is melted; do not boil. To serve, ladle in bowls; garnish with sour cream, the remaining cheese and the green onions.


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Tagged in: Cheddar Soup

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