1 medium onion, chopped

1 tablespoon butter

2 ½ cups pureed squash

2 ½ cups chicken broth

½ teaspoon thyme

½ teaspoon rosemary

salt and pepper

1 pinch cumin

2 ½ cups milk

1 cup Canadian Old Cheddar cheese, grated


1. In a heavy saucepan, sauté onion in butter until it’s transparent. Add broth, squash and spices. Salt and pepper to taste. Heat on medium-low, then reduce to simmer for 15 minutes, stirring occasionally.

2. Purée mixture.

3. Add milk and reheat, but do not boil.

4. Remove from heat.

5. Stir in Old Cheddar cheese until melted.

6. Tips: If fresh squash isn’t available, you can always use commercially packaged puree.

See more: Dairy Farmers of Canada, Lunch, Healthy, Quick and Easy, Side, Vegetables

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