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Pepper Jack Squash Soup

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Marty Birkeneder

"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!"
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46 m servings 327 cals
Original recipe yields 12 servings

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


  • Cook's 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.

Nutrition Facts

Per Serving: 327 calories; 25.3 g fat; 14.1 g carbohydrates; 12.1 g protein; 80 mg cholesterol; 699 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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