Pepper Jack Squash Soup recipe
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Ingredients
- ¼ cup butter 1 ½ cups diced onion 1 tablespoon mashed garlic 6 cups peeled and diced into 1-inch pieces buttercup squash 1 (32 ounce) container chicken broth ⅛ teaspoon dried marjoram, or more to taste 1 (8 ounce) package cream cheese at room temperature, cut into pieces 2 cups grated Cheddar-Monterey Jack cheese blend 2 cups grated pepper Jack cheese 1 tablespoon cornstarch 1 cup half-and-half
Nutrition Info
- 327.1 caloriescarbohydrate: 14.1 gcholesterol: 80.3 mgfat: 25.3 gfiber: 1.8 gprotein: 12.1 gsaturatedFat: 15.9 gservingSize: -sodium: 698.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Pepper Jack Squash Soup
Directions
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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.