Cheddar Cheese Butternut Squash Soup

1. 1

   1. Heat vegetable oil in a large pot over medium heat.

2. 2

   2. Chop the onion and add it to the pot. Cook for about 5 minutes or until translucent and softened.

3. 3

   3. Mince the garlic and add it into the pot. Let the mixture cook for about 1 minute. Lower heat.

4. 4

   4. Peel the carrot, potato and squash. Take the seeds out of the squash.

5. 5

   5. Chop the carrot, potato, squash and celery into 1-inch cubes and add them into the pot.

6. 6

   6. Add the broth, turmeric, pepper, and bay leaf. Increase heat and bring to a boil then turn heat down and let soup simmer for 20 minutes, or until vegetables are cooked through.

7. 7

   7. Remove the bay leaf and discard it.

8. 8

   8. Blend the soup with a blender or immersion blender, until smooth.

9. 9

   9. Stir the cheese into the soup and allow to melt. Stir well to incorporate the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.