PEPPER JACK SQUASH SOUP

Pepper Jack Squash Soup image

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

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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

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