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| 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.
I do trust Cabot! And you, of course. And maybe even the lady stocking the dairy case. We do have a lot of influence over one another. Thank you for the tip about the frozen squash. That’s a good one.
ReplyDeleteThanks, Vee! When the lady and I chatted about the recipe, she hadn't made the soup yet either, just noted that the recipe looked good. Later, I chatted about it with her again and and mentioned using frozen squash. She said, "I did the very same!" I have no problem with fresh butternut (it's not my favorite squash, but definitely the easiest to peel!) but my, the frozen makes it so much quicker and easier.
ReplyDeleteFrozen squash...yes!! Had I known to look for it, I might have tried a squash soup sooner! Thanks for the tip about that! Cabot is the only cheese I buy. Yum!
ReplyDeleteCabot has excellent cheese and I love that it is a co-op owned by dairy farmers! I also buy their sour cream, cottage cheese, and butter.
DeleteFrozen squash is perfect for soup since it's already cooked and pureed. It saves so much time and energy! I love winter squash (buttercup is our absolute favorite) but as long as frozen squash is available, it is all I will use for soup.
What a time saver the frozen squash would be, Mrs. T! The soup sounds so very good. I made three soups last week, but love love to try this one.
ReplyDeleteI read your advice on my blog about using orange juice in place of the water for my date and nut bread. That sounds wonderful! Thank you for sharing with me.
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