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Winter Squash Soup
- Yields 4ea 8oz servings
- 2 ½ lbs. Peeled & diced Winter Squash (Butternut, Acorn, Delicata, etc…)
- 1 ea Small Yellow Onion, small diced
- 2 T Butter
- 2 ½ T Kosher Salt
- 3 C Chicken Stock or Chicken Broth, low sodium
- ½ T Rosemary
- Pinch Cayenne Pepper
- ¼ C Sour Cream
- 1 ½ C Adams Reserve Cheddar, grated
In a medium sauce pan over medium–high heat sweat the onions in the butter until they are translucent. Add the squash, salt, rosemary, cayenne pepper & stock and bring to a simmer. Simmer slowly until the squash is very tender. Transfer to a blender and add the sour cream and Adam’s Reserve Cheddar, puree until smooth. Serve hot with a little extra grated Adam’s Reserve Cheddar and chopped parsley on top.