cheesy summer squash soup
(1 rating)
Did you plant summer squash and need to use the surplus? This creamy, fuss-free soup takes inspiration from the classic squash casserole and will make an elegant addition to the weeknight dinner rotation or a potluck. Roasted summer squash and onion combine with cheddar cheese, garlic, and butter for a decadent spoonful meant for sharing. Ready in under an hour, you’ll return to this simple but oh-so-good soup recipe again and again.
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For cheesy summer squash soup
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4 mdsummer squash
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1/2 lgonion
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olive oil
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1 1/2 tspsalt
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1/2 tspblack pepper
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2 tspgarlic powder
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cayenne pepper, to taste
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4 Tbspbutter
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4 cvegetable broth
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1 1/2 cfreshly grated cheddar cheese
How To Make cheesy summer squash soup
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1Preheat oven to 400 degrees F. Quarter the squash lengthwise (you should have about 6 cups). Slice the onion in half.
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2Transfer cut squash and onions to a parchment paper-lined sheet pan.
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3Drizzle squash and onion with olive oil. Season with salt, pepper, garlic, and cayenne. Roast for 30 minutes, until veggies are golden brown.
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4Add squash, onion, butter, and vegetable broth to a large saucepan. Let simmer 10 minutes.
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5Blend ingredients in a blender or food processor until liquified to your personal texture preference.
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6Pour soup mixture back into saucepan and add grated Cheddar cheese. Stir thoroughly and season to taste.
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7Allow to cool slightly before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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