This recipe invokes a longtime joke between hubby and me. Once when we were still fairly newly-wed, we had some yellow squash in the freezer [probably leftover from making squash casserole for a holiday dinner]; so I decided to make a side dish by boiling the squash, adding some cheese, and letting it simmer until the water evaporated or was absorbed (news flash: it didn’t). It was tasty, but definitely more of a soup than anything. Once I got past my embarrassment, the phrase cheesy squash soup became a joke we refer to when one of us has a “fortunate accident” in the kitchen (definition of serendipity from the holiday movie by that name). Now that my cooking skills have improved, I created an actual recipe for an intentional soup containing squash, cheese, and everything to please.
- 3 lb yellow squash, sliced
- 3 cups vegetable broth
- 2 cups milk or 1 can coconut milk
- 1 1/2 cups shredded cheddar
- 1/2 cup shaved or grated Parmesan
- 1 onion, cut into wedges (or about 1 cup diced)
- other vegetables, if desired (see below)*
- 4 tbsp butter
- 3 cloves garlic, crushed
- 1/2 tsp dry mustard
- 1/2 tsp turmeric (optional; can also use cumin or paprika)
- salt and white pepper to taste
Add all ingredients except cheese and milk to large saucepan or slow cooker. Cook until vegetables are soft; turn off heat and use immersion blender until desired consistency. Stir in cheese and milk until incorporated; test for seasoning and add more if needed. Serve to hungry squash lovers you know.
*To stretch this recipe, you can add 1-3 cups of diced potato, cauliflower, and/or canned chickpeas with the squash and onion; their mild flavor will not compete with the squash. (You may also add diced or shredded carrot for extra sweetness and color, but it will take longer to cook.)
One thought on “Cheesy Squash Soup”