Melissa made a tasty pureed soup and had to share her creation with us. She says it’s really easy and tastes SOO yummy!!! Serve it with some hearty artisan bread and butter and it’s a meal in itself! She also enjoyed it with a dollop of sour cream and chopped fresh parsley on top. Mmm! Plus, you’ll have some left over for tomorrow’s lunch!
2 tbs. each, olive oil and butter
1 onion, cut into small chunks
2 sm. to med. sized (about 2 lbs. ea) butternut squash, (or other hard winter squash you need to use up!), peeled with a veggie peeler, seeded, and cut into chunks
4 large carrots, peeled, cut into chunks
3 quarts chicken stock
1/2 c. dry white wine
1/4 c. butter
1/3 c. unbleached all-purpose flour
3 cups good-quality sharp cheddar cheese, shredded
Sea salt and white pepper to taste
Saute onions gently in butter and olive oil, about 1 minute.
Add squash, carrots and chicken stock and wine, bring to a boil.
Turn down to a simmer, cook until veggies are fork tender and soft, a 1/2 hour or more.
While the veggies are cooking, melt the 1/4 c. butter in a small pan on low heat, stir in the flour to make a roux (pronounced “roo”) ;-), whisk for about a minute.
Add 4-5 cups of the hot chicken stock from the veggie pot into the roux pan to make a thick creamy sauce; whisk until smooth.
Pour the roux into the veggie soup pot.
Use an immersion/stick blender to puree the soup directly in the pot, (or carefully pour cupfuls into a blender in batches to puree.)
Puree until smooth and no chunks of veggie can be seen.
Return soup to the pot if using a blender.
Whisk in cheese and warm the soup until cheese is melted completely. Season with salt and white pepper.