Creamy Butternut Squash Soup
Using Chicken Broth Concentrate
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.
4 tablespoons unsalted butter
1 medium onion, diced
2 ribs celery, diced
1 large (3- to 4-pound) butternut squash, peeled, seeded, and diced
4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
6 cups hot water
1 cup half & half
4 ounces cheddar cheese, grated (about 1 cup)
Salt and ground black pepper
In a large pot, melt the butter over medium heat, add the onion, celery, and squash, and sauté them for 10 minutes.
Add the flour and nutmeg to the vegetable mixture and cook over medium heat for 5 minutes, stirring often.
Stir in the Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate and water and bring the mixture to a boil. Reduce the heat and simmer on low for 5 minutes. Stir in the half & half.
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.