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.)