Squash with Herbs Soup

Name: Squash with Herbs Soup
Yield: 6 servings
Ingredients: 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

Our 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

Yields 6 servings

Ingredients

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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Preparation

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.