Cabot Cheddar Butternut Squash Soup

Let's talk about cheese, shall we?

When the kind people at Cabot Creamery reached out and asked me to sample a few of their cheeses and recipes I was more than happy to oblige. Not only am I a cheese lover, but I'm an especially big fan of Cabot cheeses. Being from New England and having gone to school in central New York, I was a bit spoiled living closer to their New York and Vermont creameries, which meant that their products were readily available almost everywhere. The quality of their cheese is fantastic-- great flavor and texture. I also love what Cabot stands for-- it's a co-op run 100% by farming families all over the northeast. It's small business, smaller batch, and good quality.

This isn't your standard grocery store brand cheese.

Cabot sent a few recipes along with the cheese and asked that I give them a try and share the results with you. I saw this butternut squash recipe and knew I needed to try it! Butternut squash soup is one of my favorites-- especially at this time of year. There's something that feels so comforting about this sweet and nutty squash in the fall. Cabot's recipe strayed a bit from the norm and incorporated their sharp light cheddar and sour cream into the soup, which gave it a thick and creamy texture and the cheesy flavor in the background gave it a hint of a chowder flavor.

I served mine with a dollop of sour cream on top with a side of crusty wheat bread. I've been eating it for lunch all week and can't get enough. I may be making another batch very soon!

Cabot Cheddar Butternut Squash Soup

Ingredients:

• 2 lbs. butternut squash, peeled and cut into chunks 
• 4 cups homemade chicken stock or prepared chicken broth 
• 1 cup Cabot Light Sour Cream 
• 4 oz. Cabot Sharp Light Cheddar, grated (about 1 cup) 
• 1 Tbs. Cabot Salted Butter 
• 1/4 tsp. ground red pepper (cayenne) 
• Salt and ground pepper to taste 
• 1 Tbs. sugar (optional) 
• Chopped fresh chives for garnish

Directions:

1. In large saucepan, combine squash and stock or broth; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.

2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and ground pepper to taste. If squash lacks sweetness, add optional sugar.

4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.

Editor's Note:  Products were provided by Cabot Creamery at no cost, however all of the opinions expressed here are my own. Thanks again, Cabot!