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Butternut Squash and White Cheddar Soup

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.


4 to 6
  • 1 cup half & half
  • 4 ounces white cheddar cheese, grated (about 1 cup)
  • Salt and ground black pepper


  1. 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.
  2. Add the flour and nutmeg to the vegetable mixture to form a roux and cook over medium heat for 5 minutes, stirring often.
  3. 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.
  4. 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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Classic French Stocks and Sauces