Cheddar Harvest Squash Soup

If your garden went into overdrive or you bought every cute little squash, pumpkin, and gourd in sight at the farmers’ market, you have a fall produce surplus!  Put it to good use with this recipe.  Butternut squash and Wisconsin cheddar cheese are the stars in this comforting crockpot soup.

Ingredients:

• 1 butternut squash
• Olive oil
• Salt and pepper
• Brown sugar
• 4 or 5 Yukon gold potatoes
• 1.5 tablespoons of onion powder
• 1.5 tablespoons of garlic powder
• 2 cups of 1% milk
• 2 cups of vegetable broth
• 2 cups of shredded extra sharp cheddar cheese (from Wisconsin!)
• 2 tablespoons of butter

 

1. Cut the butternut squash in half lengthwise and scoop out the seeds.  Drizzle olive oil on the squash and lightly sprinkle it with brown sugar, salt, and pepper.  Roast it on a baking sheet for 1 hour at 400 °F.
2. Remove the skin from the squash.  Mash the squash and put it in the crockpot. 
3. Dice up the potatoes.  Add them and the rest of the ingredients to the crockpot.  You can add any other canned or fresh vegetables you would like use at this point.  I added corn, carrots, and snow peas to my soup.
   
4. Cook the soup for 6 to 8 hours on the low heat setting.
5. Enjoy!