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!

• Preparation Time: 15 mins
• Cooking Time: 31 mins
• Total Time: 46 mins
• Calories: 327 Calories

Ingredients

• ¼ cup butter
• 1 tablespoon cornstarch
• 1 cup half-and-half
• 1 (32 ounce) container chicken broth
• 1 ½ cups diced onion
• 1 tablespoon mashed garlic
• 6 cups peeled and diced into 1-inch pieces buttercup squash
• ⅛ 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

Recipe Instructions

Step 1

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.

Step 2

Pour soup into a blender and puree until smooth. Pour back into the pot.

Step 3

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.