Rich, creamy, nutritious squash soup that became a favorite at our restaurant. Serve hot with dollop of sour cream, a pinch of grated pepper Jack, and a pinch of spicy dry rub. This is a low-sodium, hearty soup that is a real crowd pleaser!
Provided by Marty Birkeneder
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 46m
Yield 12
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
- Pour soup into a blender and puree until smooth. Pour back into the pot.
- Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 14.1 g, Cholesterol 80.3 mg, Fat 25.3 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 15.9 g, Sodium 698.9 mg, Sugar 2.8 g
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