Cheddar Butternut Squash Soup Lightened Up Food

CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!

Cheddar Butternut Squash Soup, Lightened Up! image

Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook!

Provided by Sharon123

Categories Cheese

Time 35m

Yield 4-6

Number Of Ingredients 10

Ingredients

2 lbs butternut squash, peeled and cut into chunks
4 cups vegetable broth (or chicken)
1 cup light sour cream
1/2 cup light cheddar cheese, grated
2 tablespoons butter
1/4 teaspoon cayenne pepper
salt
pepper
1 tablespoon brown sugar (optional)
2 stalks chives, cut into 1-inch pieces

Steps:

In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
Remove from the heat and let stand until warm, then puree in batches in the blender.
Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

Nutrition Facts : Calories 260.4, Fat 13.3, SaturatedFat 8.2, Cholesterol 38.9, Sodium 191.8, Carbohydrate 31.1, Fiber 4.6, Sugar 5.2, Protein 8.4

APPLE-CHEDDAR-SQUASH SOUP

Apple-Cheddar-Squash Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Steps:

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR

Butternut Squash Soup With Bacon and Cheddar image

Make and share this Butternut Squash Soup With Bacon and Cheddar recipe from Food.com.

Provided by The Miserable Gourm

Categories < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces butter
1 small onion, sliced thin
4 -6 cups butternut squash, cubed
2 slices cooked bacon, chopped
4 cups vegetable stock or 4 cups chicken stock
1/2 cup cream
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 teaspoon sage
salt and pepper

Steps:

In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
Add chopped bacon, butternut squash and stock.
Cook 30 minutes or until squash is tender.
Add sage and salt and pepper to taste.
Using an immersion blender, blend soup until smooth.
Add cream, sour cream and cheese and heat through, stirring to melt cheese.
Serve with toasted bread croutons, or crostini.

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