Best Cheese Soup In Squash Bowls Recipes

Squash Soup image

Provided by Sydney Mike

Categories Cheese

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 lbs summer squash, yellow
1 1/2 lbs zucchini
1 quart half-and-half
1 (16 ounce) package Velveeta cheese
1 onion, medium, chopped
1 teaspoon garlic salt

Steps:

Slice the squash into a large sauce pan & cover with water.
Cook until very tender, then drain off the water.
Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
On medium heat, reheat the squash mixture.
Meantime, cut the Velveeta cheese into chunks.
When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
The chopped onion & garlic salt can be added as the cheese continues to melt.
When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.

Nutrition Facts : Calories 288, Fat 21.2, SaturatedFat 13.4, Cholesterol 71.7, Sodium 719.8, Carbohydrate 14.2, Fiber 1.6, Sugar 6.9, Protein 11.9

Apple-Cheddar-Squash Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Steps:

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.