|Photo from the Cabot Cheese site|
Hearty Butternut Squash Soup. Both of these are absolutely wonderful, and the Curried Squash Soup is exceptionally quick and easy.
Now, I think, we've found the very best squash soup! Shortly after Thanksgiving I was chatting with a lady stocking the dairy case in our local Hannaford supermarket. In discussing how our holidays had been, I mentioned we had eaten turkey subs and leftover squash soup for Thanksgiving dinner, and she asked if I had tried the recipe for squash soup in the November/December Hannaford Fresh magazine. I hadn't, so I looked it up when I got home. The soup in question was in an advertisement for Cabot Cheese at the back of the magazine.
You can find the recipe here: Cheddar Butternut Squash Soup. The only thing I do differently is to use 4 boxes (12-ounce) of the frozen pureed squash rather than using the fresh squash as the recipe specifies. It makes this soup much quicker and easier.
I really didn't know how I would feel about the combined flavors of butternut squash and cheddar cheese, but I gave the recipe a try and found that we loved it. It's really a small amount of cheddar (4 ounces) in relation to all of the squash, so the flavor is not overwhelming at all.
My husband would love it if I served this soup once a week, and sometimes I do. Every other week is probably more like it, though. We have wraps with it, or sometimes pizza or focaccia bread. It is absolutely delicious. If your family enjoys squash soup, I highly recommend you give this one a try.