Creamy Harvest Soup

This fall dish combines butternut squash and cheese for a wonderfully creamy soup.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 lb butternut squash peeled, cut into bite size pieces
• 1/4 cup butter
• 1 medium onion finely chopped
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1/4 tsp white pepper
• 2 cups chicken broth
• 1 1/2 cups half and half
• 1 1/2 cups Double Gloucester cheddar cheese (grated)

Method

Boil butternut squash in a 3 quart sauce pan until tender. Drain and cool, set aside. In a frying pan, melt butter over medium heat. Add onion and bay leaf. Heat about 5 minutes or until onion is tender, stirring occasionally. In a food processor, add squash and onion (remove bay leaf and set aside). Pulse until squash mixture is smooth. Whisk together flour and half and half. In a three quart sauce pan, heat chicken broth. Put bay leaf in pan. Whisk in half and half and the flour mixture. Add white pepper and heat to boiling over medium heat stirring constantly. Boil for about a minute. Stir in squash mixture and then cheese. Heat over low heat until cheese is melted but don't let it boil once the cheese is added. Remove bay leaf before serving.

Notes: This is a family favorite at our house during the fall months. It is a meal unto itself.

Number of servings: 6-8

Submitted By: susanlawrence
View all recipes by this user