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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.