Gourmet Veggie Mama

Squash Cheese Soup

Remember that pumpkin purée I froze awhile back? I put it to good use the other day as part of my squash cheese soup. This makes for a really easy weeknight dinner, especially if you’ve made the purée in advance.

Cheesy, squash-y deliciousness.

Add a salad and a nice slice of crusty bread, and it’s the perfect meal for a winter evening.

Squash Cheese Soup
Based on this recipe, originally from The Vegetarian Lunch Basket

3 Tbs butter
3 Tbs whole wheat flour
1 cup milk
1 cup vegetable stock
1 cup grated sharp cheddar
1 1/2 cups winter squash purée*
smoked paprika

In a large saucepan, melt the butter over medium low heat. Whisk in the flour and stir for 3 minutes. Gradually stir in milk and vegetable stock. Simmer until thickened. Stir in cheese, squash puree and salt and pepper to taste. Simmer for 5 minutes. Stir in a generous pinch of smoked paprika. Serve with a delicate sprinkle of smoked paprika on top, and a pinch of fleur de sel, if you like.

* If you are not as fortunate as I was to have purée already on hand, you can make it from pretty much any variety of winter squash. Halve, seed and cook about 3 pounds of squash at 375° for 30-40 minutes, or until easily pierced by a fork. Cool and scoop the flesh away from the skin and pulse in a food processor until puréed.

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6 Thoughts on “Squash Cheese Soup

  1. Ooh, I just made a big batch of pureed butternut for Annabel… but my freezer’s already pretty full and she’s not too into the purees at the moment. Maybe I’ll make some soup this weekend instead!

  2. Yum! This sounds really wonderful.

  3. Hmmm… it was ok, but think I prefer my usual butternut squash soup (lose the roux & cheese, add some other veges (potatoes, celery, carrots, whatever) & lots more stock & maybe a little bit of evaporated milk if I’m in a creamy mood). I found it a little too rich, and I just don’t need the extra calories that the cheese adds : )
    Still an easy dinner for a saturday night with some tasty multigrain bread on the side!

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