3 pounds butternut squash, peeled and cut into small cubes
2 medium onions, thinly sliced
3 large celery stalks, thinly sliced
3 medium carrots, thinly sliced
4 cloves garlic, smashed
2 teaspoons kosher salt
8 cups vegetable stock, such as More Than Gourmet
8 ounces shredded jalapeño Monterrey Jack cheese
Place the squash, onions, celery, carrots, garlic, salt, and stock in a large saucepan.
Bring to a boil, lower the heat to a gentle boil and cook for 45 minutes or until the
until the squash is tender. To test, push a couple of squash pieces against the side of the pan; once it easily squishes it’s done.
Let the soup cool for about 15 minutes before puréeing.
Scoop the vegetables and liquid in equal portions into the food processor, filling no more than halfway. You can also use a blender or an immersion blender. Be sure the soup is completely smooth.
See our blog/video on how to safely purée hot ingredients.
Return to the stovetop, add the cheese and cook over medium-high heat until the cheese is melted and the soup is streak free.
Soup freezes well.
Keywords: soup, butternut squash, pepper jack cheese, Monterrey jack cheese, cream soup