I do love a nice simple soup for supper, don’t you? On a cold winter’s night? When the wind is blowing outside, but you are safe and warm inside in your cozy little kitchen? I do, and this is a perfect one for that — quick and easy and creamy and comforting. It is the perfect blend of butternut squash and sharp cheddar cheese, mmmmmmm. Some warm crusty bread, a glass of red wine…I don’t think there’s a fancy restaurant anywhere that can top this.
So here’s what you do. Get your hands on a nice piece of butternut squash. If you are really lucky, your supermarket will either have peeled butternut halves that you only have to cut up into chunks, or they will have already peeled and cut up butternut squash chunks. If they do, go for it. Yes, it is more expensive, but you only go around once and you might not want to spend your time cutting up rock hard butternut squash. Or maybe you do, in which case, go for it. Anyway, you simmer the squash chunks in some nice chicken broth until it is soft and tender. Then you puree it in a blender until it is smooth and put it back in the pot. Stir in some sour cream, some shredded cheddar, a little bit of butter and some salt and pepper. Stir it up until the cheese is melted and voila! Soup heaven.
So there you have it. My last piece of advice for you: Vermont cheddar. You know how I feel about Vermont…or if you don’t, you can click here to find out. You can also click here. Cabot cheddar is just about as good as it gets – trust me on this one. And on that note…here’s the recipe.
BUTTERNUT CHEDDAR SOUP, from the folks at Cabot Vermont