Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Cabot's Light Cheddar Butternut Soup
Cabot's Light Cheddar Butternut Soup
Cabot's Light Cheddar Butternut Soup
photo credit: Ev Thomas
A butternut squash soup with vegetable or chicken stock, cheddar cheese, sour cream and chives.
Recipe By:
Chef Jon Ashton
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Cheese Recipes
Soups and Stews
Email
Ingredients
2
pounds
of butternut squash, peeled and cut into chunks
4
cups
of chicken or vegetable stock
1
cup
low fat or full fat sour cream
1/2
cup
Cabot 50% Cheddar
2
tbsp
butter
1/4
tsp
cayenne
1
tbsp
sugar (optional)
Instructions
Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes or until squash is very tender. Let pan cool a bit for safety's sake and then puree the mixture in the blender.
Return the puree to the sauce pan and turn the heat to medium-low. Stir the cream, cheddar cheese, butter, cayenne and salt and pepper to taste. Cook, stirring until heated through (do not boil), then taste and add sugar for more seasoning if necessary. Keep warm over low hat.
Serve with chives
Additional Notes
Several chives, cut into 1 inch pieces
Salt and freshly ground black pepper
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Macaroni and Many Cheeses
Roasted Chestnut and Leek Bisque
Oven-Roasted Lamb Loin with Swiss Cheese Bacon Gratin
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.