Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the cubed butternut squash and broth to the pot. Bring to a boil, then reduce heat and let simmer until the squash is tender.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of cheddar cheese, you can use any other type of cheese that melts well, such as Gouda or Swiss.
Variations:
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Top with croutons or bacon bits for added texture.
- Add a can of drained and rinsed white beans for extra protein and fiber.
Tips and tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- To make the soup vegan, use vegetable broth and substitute the heavy cream and cheese with coconut milk and nutritional yeast, respectively.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil and a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
- Croutons
- Bacon bits
- Chopped fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the butternut squash is fully cooked before blending to avoid any chunks in the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Cheddar and butternut squash soup is a modern twist on the classic British soup, cheese and onion. The addition of butternut squash adds a sweet and nutty flavor to the soup.
Flavor profiles:
- Creamy
- Cheesy
- Sweet
- Nutty
Serving suggestions:
Serve the soup as a comforting and cozy meal on a chilly fall or winter day.
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