The tanginess of the cheddar cheese is a perfect match for the sweetness of the butternut squash in this warming, creamy butternut squash soup recipe. Serve it as a starter or as a main course with hearty whole-grain bread and a green salad with apples and walnuts to round out the menu.
Ingredients
4 tablespoons unsalted butter
1 medium onion, diced
2 ribs celery, diced
1 large (3- to 4-pound) butternut squash, peeled, seeded, and diced
Purée the soup in a blender, working in batches. Return the soup to the pot over very low heat and gradually add the cheese, whisking until the cheese is completely melted (don’t let the soup come to a simmer). Season to taste with salt and pepper and serve in warm bowls.