A hearty, savory soup, perfect for the sharp, nutty flavor of Synergy Cheddar.
On the Ingredients
- Buttercup squash has a semi-dry, satiny, and smooth flesh with a mild, sweet flavor similar to chestnuts, sweet potatoes, and hubbard squash. It’s not to be confused with butternut squash, which has a similar name, nor with kabocha squash, which looked similar. Buttercup squash is round with a flat-ish top, green, and has a grey-green rounded bulge on the underside. Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
- Cheddar cheese is one of the most popular varieties (it’s our number-one-selling cheese). It originated in England, in the village of Cheddar in Somerset. It’s a fairly hard cheese with a sharp flavor.
Recipe Notes and Substitutions
This recipe used Synergy Cheddar, which was a limited edition cheese from Cabot and Jasper Hill. It’s no longer available but you can use any extra sharp, nutty cheddar. If you can’t find buttercup squash you can use kabocha or hubbard.
Buttercup Squash and Cheddar Soup
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesA hearty, savory soup, perfect for the sharp, nutty flavor of Synergy Cheddar.
Ingredients
1 buttercup squash (peeled and cubed)
2 shallots (diced)
2 cloves garlic (minced)
2 stalks celery (diced)
4 cups vegetable or chicken stock
1 tsp fresh thyme
1 tsp fresh sage
1 bay leaf
salt & pepper to taste
6.5 oz Synergy Cheddar cheese (grated)
Directions
- Sauté the shallots and garlic in olive oil until the shallots begin to turn translucent.
- Add the celery and herbs. Sauté a few more minutes, then add the squash and stock.
- Bring to a boil, then reduce to simmer and cook until the squash is tender. Let the soup cool for a few minutes, remove the bay leaf, then purée using a countertop or immersion blender.
- Add the cheddar cheese once the soup is puréed. Serve hot!
