OHHHHH momma! It’s finally time to come clean about my addiction to BNS- butternut squash for those not in the know. Butternut Squash was never something I ate while growing up as my family opted for canned pumpkin for all of our gourd consumption needs. After college, I was introduced to Butternut Squash Soup and fell in love. It had all the great earthy flavors of pumpkin with a subtle sweet and tanginess that I couldn’t get enough of. I’ve made a variety of BNS soups over the years but this time with the help of Tillamook, I’ve made a butternut squash soup recipe that’s packed full of amazing Tillamook Cheddar.
Guaranteed to make you a BNS-believer if you weren’t already.
I don’t typically add cheddar to my BNS soup. Most of the time, I just add some cream to give it that creaminess you crave in a cold weather soup, but this time I thought I’d experiment and add two types of Tillamook Farm Style Cut Shreds: sharp and white sharp.
Using the immersion blender while I was pureeing the soup over the heat, I added two cups of cheese and blended until smooth. What was left was the thickest, creamiest, dreamiest butternut squash soup recipe I had ever made.
In good taste, I topped it with a few additional shreds of Tillamook Sharp White Cheddar Shreds, a splash of cream, pumpkin seeds, bacon, and sesame seeds. Really just whatever I had in my cabinet went in as toppings to the soup. Raisins would be a tasty addition as well.
Oh well, next time.
Also, did I mention, this is a ONE POT recipe?
P.S. If you haven’t tried Tillamook Cheddar yet, I highly recommend you source it out next time you’re at the grocery! I’ve seen it at Publix, Kroger, Whole Foods, Trader Joes, and even Ingles in the SouthEast. If your local grocer doesn’t have it, put a request in at Customer Service! Tillamook is still expanding its distribution reach on the East coast so the more you can request it, the better chance you’ll have to see it pop up at your local supermarket!
You’re gonna need these items to recreate this at home!
- 2 TBSP of olive oil
- 5 large cloves of garlic whole
- 5 cups of diced butternut squash uncooked
- 1 cup of white onion diced
- 2 teaspoons of salt
- 2 teaspoon of coriander
- 2 teaspoon of smoked paprika
- 2 TBSP of Tillamook Unsalted Butter
- 1 cup of apple cider or half and half watered down apple cider vinegar
- 1 12 ounce bottle of pumpkin ale or sweet light ale
- 2 cups of chicken stock
- 1 cup of Tillamook Sharp Cheddar Cheese
- 1 cup of Tillamook Sharp White Cheddar Cheese
- Salt and pepper to taste
- Bacon pumpkin seeds, sesame seeds, chives, cream for garnish
In a Dutch oven over medium high heat, heat your olive oil and add your whole cloves of garlic and roast until the outside has browned.
Add your diced butternut squash and oven to the dutch oven and cook for about 8-10 minutes until the onions have softened and the butternut squash starts to soften.
Add your salt coriander. smoked paprika, and butter and stir until combined and aromatic (about 2 minutes).
Add your apple cider, pumpkin ale and chicken stock to the pot, stir and let simmer until the squash has completely softened, about 15 minutes.
When the squash has softened, using an immersion blender, blend the soup until smooth. When the soup is smooth, add in your 2 cups of Tillamook Sharp and Sharp White Cheddar Cheese and blend until smooth. You can let the soup simmer for an additional 10 minutes on medium low, or remove from heat and serve.
Ladle into bowl and garnish with additional Tillamook Sharp White Cheddar Cheese, bacon, pumpkin seeds, sesame seeds, cream, or whatever else you have on hand.
Coriander is a wonderful spice to add to butternut squash and enhances the savory and sweetness of the vegetable. You can always add more spices while the soup is finishing to simmer if there isn’t a strong enough flavor for you.