Butternut Cheddar Soup

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.

Recipe from the folks at Cabot Vermont

Butternut Cheddar Soup

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Ingredients

• 2 pounds butternut squash, peeled and cut into chunks
• 4 cups chicken broth
• 1 cup sour cream
• 1/2 cup grated cheddar cheese
• 2 tablespoons butter
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Cut chives for garnish

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Instructions

1. Place squash and broth in large saucepan and bring to a boil. Reduce heat to medium and simmer until squash is tender, about 20 minutes.
2. Remove from heat and cool. Puree in blender until smooth.
3. Return to saucepan over medium low heat. Add cheese, cayenne, butter and sour cream and stir until heated through — do not boil.
4. Taste and season to your liking with salt and pepper. Garnish with chives and serve.