Easy Butternut Cheddar Soup with Onion Croutons

September 21, 2015

Mashed winter squash practically makes itself into soup. It just requires a little seasoning and thinning out. I've always loved the combination of sweet squash with salty cheddar cheese. So I diluted the squash with some chicken stock and stirred in some finely grated extra reserve Kerrygold cheddar, and milk. I made some quick croutons with leftover onion rolls. A perfect crunch to the silky soup. I contemplated chucking in some of the other leftovers, but I thought I'd quit while I was ahead.

You can certainly make this soup strictly with pumpkin or squash or a combination of the two, as I did. You can also use any kind of cheese, cream, or milk you have in the fridge. It's super adaptable. But I must say, it was pretty perfect as is.

Ingredients

1butternut squash, cooked and mashed (or pumpkin)

1 1/2 cupschicken stock, heated

1/4 teaspoongarlic powder

1/4 cupsour cream

1/2 cup2% low-fat milk

3 ouncesfinely grated sharp cheddar cheese

salt and pepper

4 cupscubed onion rolls or other leftover rolls

2 tablespoonsolive oil

1 ounceRomano cheese, grated

Preparation

In a medium saucepan, combine mashed squash and next 7 ingredients. Whisk well and heat over low heat. Blend with an immersion blender or just mash with a potato masher.
Combine cubed onion rolls, olive oil and cheese. Toss well. Place on a baking sheet and bake at 375 for 20 minutes or until crunchy and browned. Serve with soup.