Squash with Herbs SoupOur dietitians' favourite
Squash is perfect for soup. The tasty sharpness of Canadian Old Cheddar cheese is a great complement to its subtle creaminess.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 1 medium onion chopped
- 1 tbsp (15 mL) butter
- 2 1/2 cups (625 mL) pureed squash
- 2 1/2 cups (625 mL) chicken broth
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried rosemary
- Salt and pepper to taste
- 1 pinch of ground cumin
- 2 1/2 cups (625 mL) Milk
- 1 cup (250 mL) Canadian Old Cheddar cheese grated
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In a heavy saucepan, sauté onion in butter until it's transparent. Add broth, squash and spices. Salt and pepper to taste.
Heat on medium-low, then reduce to simmer for 15 to 20 min, stirring occasionally. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Old Cheddar cheese until melted.
If fresh squash isn't available, you can always use commercially packaged puree.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 287 mg|
|Vitamin A:||37 %|
|Vitamin B12:||58 %|
|Vitamin D:||30 %|