Cheesy Butternut Squash Soup

8 cups (5 servings of 1.5 cups each)

Ingredients

  • 4 tbsp Lactantia unsalted butter
  • 1 yellow onion, diced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp fresh ginger, chopped
  • 3 cloves garlic, minced
  • 4 cups butternut squash, cubed
  • 1 cup new potato, cubed
  • 4 cups vegetable stock
  • 1 cup Lactantia cooking cream
  • 3 cups Cracker Barrel shredded cheddar cheese
  • Salt and pepper, to taste

Garnish:

  • ½ cup Astro Original Balkan 6% Yogurt
  • 3 tbsp Lactantia lactose-free Purfiltre 2% milk
  • ½ cup pumpkin seeds
  • ½ cup pomegranate seeds
Products Used:
Lactantia Butter Unsalted
Lactantia Cooking Cream 35%
Cracker Barrel Natural Cheddar Coloured Medium Cheese Shredded
Astro Original Yogourt Balkan Plain 6%
Lactantia PurFiltre 2% Milk

Directions

Safety & Prep:

  1. Wash hands thoroughly and sanitize all work surfaces.
  2. Use the proper color-coded cutting board for each ingredient type.

Cook Soup:

  1. In a large pot over medium heat, melt butter. Add onion, parsley, sage, thyme, ginger, and garlic. Sweat for about 5 minutes until onions are translucent.
  2. Add butternut squash and potato; cook for 3 more minutes, stirring occasionally.
  3. Add vegetable stock, reduce heat, and simmer until squash is tender, about 15 minutes.

Puree & Finish:

  1. Remove pot from heat and puree soup using an immersion blender or transfer to a blender in batches.
  2. Return soup to pot, stir in cooking cream and shredded cheddar until fully melted and smooth.
  3. Adjust seasoning with salt and pepper as needed.

Prepare Garnish & Serve:

  1. Thin yogurt by gradually stirring in milk, one tablespoon at a time, until it reaches a drizzling consistency.
  2. Drizzle the yogurt over soup in a pattern, then sprinkle pumpkin seeds and pomegranate seeds on top.
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