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Directions for: Squash with Herbs Soup


1 medium onion, chopped

1 Tbsp butter

2 ½ cup pureed squash

2 ½ cup chicken broth

½ tsp thyme

½ tsp rosemary

salt and pepper

1 pinch cumin

2 ½ cup 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: Quick and Easy, Vegetables, Dinner, Healthy, Dairy Farmers of Canada, Soup, Side, Lunch