Prep Time: 5 min.
Cook Time: 20 min.
Ready in: 25 min.
Servings: 4 (4 bowls or 8 cups)
This soup is rich, aromatic & satisfying! Perfect for a crisp fall weekend afternoon.
Add the oil to a large heavy-bottom pot over medium heat. Add the onions and sauté until soft, 5 min. Stir in the garlic.
Add the squash, cinnamon, and coriander and cook 1 min. Add the vegetable broth and bring to a boil. Reduce to a simmer and cook until vegetables are very tender, 10 min.
Remove from heat and carefully transfer soup to a blender. Blend until smooth (or blend in-pot with immersion blender).
Return soup to pot and bring to a simmer on medium-high. Add 2½ cups shredded Beemster Pumpkin Spice cheese and stir until cheese is melted. Season with salt and pepper.
Divide soup between 4 bowls and garnish with remaining ½ cup cheese.
1 tbsp olive oil
1 small yellow onion, diced
1 tsp minced garlic
2 12oz (340g) pkg frozen butternut squash, thawed
2 tsp ground cinnamon
½ tsp ground coriander
4 cups (950mL) vegetable broth
3 cups (300g) shredded Beemster Pumpkin Spice Cheese
Tip: Toast pepitas to sprinkle on top for added crunch.