Butternut Squash Soup with Smoked Cheddar
We've got a delicious Butternut Squash Soup recipe for December Owner Days! This soup features products on sale for Owner Days, including Graza olive oil, Woodstock butternut squash, Better Than Bouillon vegetable base, Prairie Farms heavy cream, and Meister smoked cheddar cheese. The result is a creamy, cheesy, smokey soup that is perfect served with crusty bread. Shop Owner Days deals and save $4.52 on this recipe!
Ingredients
Graza "Sizzle" olive oil
2 tablespoons
Yellow onion, chopped
1
Salt and pepper
To taste
Woodstock frozen butternut squash
2 bags
Garlic cloves, minced
3
Fresh sage, chopped
1 tablespoon
Fresh rosemary, minced
1/2 tablespoon
Better Than Bouillon vegetable base
1 tablespoon
Water
3 cups
Prairie Farms heavy cream
1/2 cup
Meister smoked cheddar cheese, grated
8 ounces
Crusty bread
To serve
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: 472
- Heat olive oil in a large pot over medium heat.
- Add the onion, salt, and pepper and saute 5-8 minutes until the onions are translucent. Add garlic and cook 1 minute more.
- Add the butternut squash and cook for 2-3 minutes.
- Add garlic, sage, and rosemary. Stir and cook for 1 minute until fragrant.
- Boil 3 cups of water and stir in the bouillon base until it is dissolved. Add the water to the pot with the squash.
- Bring to a boil, cover, and reduce heat to a simmer. Simmer for 10 minutes.
- Let cool slightly, then blend until smooth using an immersion blender. You can also transfer the soup to a standard blender.
- Add the heavy cream and cheddar cheese. Stir until the cheese is fully melted.
- Serve with crusty bread. Enjoy!