Butternut Squash and White Cheddar Soup
Category
Ready-To-Use Stocks Recipes
Servings
4 to 6
The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.
Ingredients
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4 tablespoons Graisse de Canard Gold® or unsalted butter
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1 medium onion, diced
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2 stalks of celery, diced
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1 large (3- to 4-pound) butternut squash, peeled, seeded, and diced
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4 tablespoons all-purpose flour
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1/2 teaspoon ground nutmeg
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6 cups More Than Gourmet Ready-to-Use Chicken Stock (or 1 1/2 ounces Fond de Poulet Gold® or 3 ounces of Glace de Poulet Gold® dissolved in 6 cups hot water)
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1 cup half & half
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4 ounces white cheddar cheese, grated (about 1 cup)
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Salt and ground black pepper
Methods/Steps
In a large pot, melt the Graisse de Canard Gold® or 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 to form a roux and cook over medium heat for 5 minutes, stirring often.
Add theMore Than Gourmet Ready-to-Use Chicken Stock and bring the mixture to a boil; then reduce the heat and simmer on low for 5 minutes. Stir in the half & half.
Purée the soup in a blender or food processor, working in batches. Return the soup to the pot over low heat and gradually add the cheese, whisking until the cheese is completely melted. Season the soup to taste with salt and pepper and serve in warm bowls.
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