Pepper Jack Squash Soup | The Best Recipes

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Pepper Jack Squash Soup

"Rich, creamy, nutritious squash soup that became a favorite at our restaurant. Serve hot with dollop of sour cream, a pinch of grated pepper Jack, and a pinch of spicy dry rub. This is a low-sodium, hearty soup that is a real crowd pleaser!"

Ingredients :

• 1/4 cup butter
• 1 1/2 cups diced onion
• 1 tablespoon mashed garlic
• 6 cups peeled and diced into 1-inch pieces buttercup squash
• 1 (32 ounce) container chicken broth
• 1/8 teaspoon dried marjoram, or more to taste
• 1 (8 ounce) package cream cheese at room temperature, cut into pieces
• 2 cups grated Cheddar-Monterey Jack cheese blend
• 2 cups grated pepper Jack cheese
• 1 tablespoon cornstarch
• 1 cup half-and-half

Instructions :

Prep : 15M	Cook : 12M	Ready in : 46M

• Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
• Pour soup into a blender and puree until smooth. Pour back into the pot.
• Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.

Notes :

• Soup can also be blended in a food processor.
• Do not bring soup to a boil once the half-and-half is added. Add more until soup reaches desired consistency. It will thicken as it cools.

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