Soup season is basically over here in Texas, but I’m not from Texas, I’m from Utah, and it’s still cold and wintery there so I’m still wired for cold weather through April or May.
This year Joe and I made a goal to cook healthier meals at home. This is going to be a difficult goal simply because we’re already super busy with projects and deadlines and cooking feels like another project. I see many salads in our future. Wish us luck!
From time to time I’ll share a successful recipe that we came up with because it’s fun to share something delicious. This evening I wanted to use up some squash I’ve had in the freezer, and I knew it would really only be good for a soup of some sort. What I came up with looks like baby food, or something one would find in a baby’s diaper, but I promise the soup is delicious!
This recipe will serve 4 to 6 people. It would be a great option for freezing the leftovers, or keep half for you and take the other half to your neighbor.
Ingredients: 2 pounds sliced squash (zucchini and yellow), 2 cups water, 3 chicken bouillon cubes, 1 can Campbell’s Cheddar Cheese soup (optional), 1 cup milk or cream, 1 1/2 cup grated Cheddar cheese (if you opt out of the Campbell’s Cheddar cheese soup add another 1/2 cup grated cheese), 1 cup water (if needed), 1 bay leaf, 1 tsp onion powder, 1/2 tsp garlic powder, salt & pepper to taste, 1 pinch of nutmeg.
The Process: Boil squash covered in 2 cups water with chicken bouillon on med/high heat until the squash is quite mushy; 15-20 minutes. At this point purée the squash mixture. You can start by cooking the squash in butter or olive oil before adding the water and bouillon; this would add more yummy flavor, but we’re trying for more healthy options so I decided to just boil the squash.
Next turn heat down to medium, add can of Cheddar cheese soup and 1 cup of milk or cream. If the soup is too thick for your liking, add another cup of water or milk if you prefer. Mix everything together well.
Next add the seasonings: 1 bay leaf, 1 tsp onion powder, 1/2 tsp garlic powder, salt & pepper to taste, 1 pinch of nutmeg. Mix together well. Put the lid back on the pot and let the soup cook for another 15-20 minutes on med/low.
Lastly, taste the soup, add more salt & pepper if needed, turn down the heat to low, then add the grated Cheddar cheese, stir well and let the soup cook for another five minutes or until the cheese is melted in well. Before serving fish out the bay leaf.
Serve with a sprinkling of grated cheese on top, and croutons (store bought or homemade).