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