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Rom’s Squash & Cheddar Soup
A great alternative to the usual soup flavours, this cheddar and squash soup is sure to please. Made with an array of vegetables and topped with mature cheddar it is sure to be your new favourite. – thanks @only.rom
- Preparation time: 15 minutes
- Cooking time: 15- 20 minutes
- Total time: 35 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
15- 20 minutes
TOTAL TIME:
35 minutes
you will need a large pot and a blender
Ingredients
- 50g Dromona butter
- 1 medium brown onion, peeled & chopped
- 1 large carrot, chopped
- 1-2 sticks of celery, chopped
- 3 cloves of garlic, chopped
- 1 small squash, peeled, reseeded & chopped
- 2-3 medium potatoes, peeled & chopped
- 1 medium leek, washed and chopped
- 1/2-1 tsp Aleppo red pepper flakes (adjusted to own preference)
- 1.5 litres of chicken or vegetable stock
- 1 small bay leaf
- 30g Dromona cheddar
- Salt & black pepper to taste
Made for sharing:
A new recipe to try when you are craving some warm comfort food. Made even more perfect with toasted sourdough smothered in Dromona butter. #makeoursyours
How It’s Done:
- Melt butter gently then sauté the onion, carrot, celery and garlic for 8-10 minutes.
- Add in the leeks, potatoes, squash. Mix well and continue to cook fro 2-3 minutes.
- Add in the pepper flakes, salt, pepper and then your stock.
- Bring to a boil them simmer for around 15-20 minutes until the vegetables are soft.
- Add the bay leaf in for the last 5 minutes of cooking.
- Blend and serve with a dollop of cream and a handful of dromona cheddar cheese into the middle of the bowl. Enjoy!
Made for sharing:
A new recipe to try when you are craving some warm comfort food. Made even more perfect with toasted sourdough smothered in Dromona butter. #makeoursyours
Rom’s Squash & Cheddar Soup
A great alternative to the usual soup flavours, this cheddar and squash soup is sure to please. Made with an array of vegetables and topped with mature cheddar it is sure to be your new favourite. – thanks @only.rom
PREPARATION TIME:
15 minutes
COOKING TIME:
15- 20 minutes
TOTAL TIME:
35 minutes
you will need a large pot and a blender
Ingredients
- 50g Dromona butter
- 1 medium brown onion, peeled & chopped
- 1 large carrot, chopped
- 1-2 sticks of celery, chopped
- 3 cloves of garlic, chopped
- 1 small squash, peeled, reseeded & chopped
- 2-3 medium potatoes, peeled & chopped
- 1 medium leek, washed and chopped
- 1/2-1 tsp Aleppo red pepper flakes (adjusted to own preference)
- 1.5 litres of chicken or vegetable stock
- 1 small bay leaf
- 30g Dromona cheddar
- Salt & black pepper to taste
How It’s Done:
- Melt butter gently then sauté the onion, carrot, celery and garlic for 8-10 minutes.
- Add in the leeks, potatoes, squash. Mix well and continue to cook fro 2-3 minutes.
- Add in the pepper flakes, salt, pepper and then your stock.
- Bring to a boil them simmer for around 15-20 minutes until the vegetables are soft.
- Add the bay leaf in for the last 5 minutes of cooking.
- Blend and serve with a dollop of cream and a handful of dromona cheddar cheese into the middle of the bowl. Enjoy!
Made for sharing:
A new recipe to try when you are craving some warm comfort food. Made even more perfect with toasted sourdough smothered in Dromona butter. #makeoursyours
FOR MORE RECIPES JOIN:
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