Pepperjack Squash Soup

Submitted by Marty Birkeneder, Stevensville, Montana:
Submitted by Marty Birkeneder, Stevensville, Montana:

Hearty, creamy soup with a hint of cayenne, marjoram and jalapeno from the pepperjack shreds

Ingredients

6 cups peeled Butternut, Buttercup or other fall squash, cut into one inch cubes 6 Tbsp. minced onion 4 Tbsp. butter 4 cups chicken broth 1/4 Tsp. pepper 1/2 Tsp. powdered marjoram 1/8 Tsp. cayenne powder 8 oz. cream cheese, room temperature 1 cup Half and Half or Mocha Mix for a non-dairy option 4 cups grated pepper-jack cheese


Nutritional information

No nutrition information available

Instructions

Saute' minced onion in butter in deep frying pan or saucepan until lightly browned; add squash cubes, spices. Bring to boil and boil 20 minutes. Blend in cream cheese and puree in food processor until smooth. Whisk in Half and Half or Mocha Mix and bring to boiling point. Add pepper-jack cheese and blend until smooth. Serve with dollop of sour cream (1 Tbsp.) and dash of cayenne or spicy dry rub or Grill Shakers for Vegetables.