Tag: cheese soup

Pepper Jack Butternut Squash Soup

Pepper Jack Butternut Squash Soup in a bowl

This recipe for Pepper Jack Squash Soup was on my mind for several days. I decided to make it on a Monday, which is typically a very busy, chore-filled day. It’s cleaning day, linen and towel laundry day, replenish the pantry and refrigerator day, and pay the bills day. Not always a good day to test a new recipe, but I was obsessed.

I decided to skip the sweat the vegetable step and just pile all the vegetables, salt, and stock into the pot and cook. Everything is pureed in the end, so the vegetables get a rough chop, though smaller pieces cook faster than large, so I sliced thinly and cut the squash into small cubes, which kept the cooking time to 45 minutes.

I also used my food processor to puree the soup and then switched to the shredder blade and shredded the cheese and stirred it into the soup. I saved having to clean another tool by having the food processor do double duty.

I was not disappointed. A butternut squash soup has a velvety texture that is only enhanced by adding the pepper jack cheese and the spices in the cheese give the soup some oomph!

Top the soup off with a few sprigs of fresh cilantro.

METHOD

Place the squash, onions, celery, carrots, garlic, salt, and stock in a large saucepan.

Pepper Jack Butternut Squash Soup with stock

Bring to a boil, lower the heat to a gentle boil and cook for 45 minutes or until the
until the squash is tender.

Pepper Jack Butternut Squash Soup ready for the blender

To test, push a couple of squash pieces against the side of the pan; once it easily squishes it’s done.

Pepper Jack Butternut Squash Soup soft vegetables

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.

Pepper Jack Butternut Squash Soup with cheese

Soup freezes well.

Pepper Jack Butternut Squash Soup in a bowl

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Pepper Jack Butternut Squash Soup

Pepper Jack Butternut Squash Soup in a bowl
  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Soup
Scale

Ingredients

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

Garnish
Cilantro leaves

Instructions

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