Cheddar Butternut Squash Soup Lightened Up Food
CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
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
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
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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