- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 - 25 mins
- Yields 6 servings
Squash is perfect for soup. The tasty sharpness of Canadian Old Cheddar cheese is a great complement to its subtle creaminess.
It's common for artisinal cheddar cheeses to mature in caves.
In a heavy saucepan, sauté onion in butter until it's transparent. Add broth, squash and spices. Salt and pepper to taste.
Heat on medium-low, then reduce to simmer for 15 to 20 min, stirring occasionally. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Old Cheddar cheese until melted.
If fresh squash isn't available, you can always use commercially packaged puree.
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Nutritional InfoPer serving
Top 5 Nutrients
|Calcium:||26 % / 287 mg|
|Vitamin B12:||58 %|
|Vitamin A:||37 %|
|Vitamin D:||30 %|
*percentage of daily value
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
This recipe contains 3/4 milk product serving(s) per person.
Did you know that only 1 in 3 Canadians get enough daily milk products? Make sure you do! Learn more:GetEnough.ca
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons