Prep Time
15 min
Cook Time
30 min
Yields
6 servings
A hearty soup with warm, smooth flavours and garnished with sour cream and pepitas.
Courtesy of Alison Kent
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ingredients
2
Tbsp (30 mL) butter
1
onion, chopped
1
carrot, chopped
1
sweet red pepper, chopped
2
clove garlic, minced
1
butternut squash, peeled, seeded and cut into small chunks (about 3 lb/1.5 kg)
4
cup (1 L) sodium-reduced chicken broth or vegetable broth
1
cup (250 mL) unsweetened apple cider (or apple juice)
1
tsp (5 mL) caraway seeds
½
tsp (2 mL) each salt and pepper
¼
tsp (1 mL) ground nutmeg
1
cup (250 mL) shredded Black Diamond Old Cheddar Cheese (about 4 oz/125 g)
⅓
cup (75 mL) sour cream or Greek yogurt
⅓
cup (75 mL) toasted pepitas (green pumpkin seeds) or sunflower seeds
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directions
Step 1
In a large saucepan, melt butter over medium-high heat; fry onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Add squash, broth, cider, water, caraway, salt and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat; let cool slightly.
Step 2
In batches, purée soup in a blender (or use an immersion blender directly in pot) until smooth. Return to pot; stir in cheese, heating through over medium heat and stirring often, just until cheese melts and soup is steaming. Ladle into bowls; garnish with a dollop of sour cream and sprinkle of pepitas.