Rom's Squash & Cheddar Soup


Preparation time: 15 minutes

Cook time: 15-20 minutes

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

You will need a large pot and a blender.

1. Melt butter gently then sauté the onion, carrot, celery and garlic for 8-10 minutes.

2. Add in the leeks, potatoes, squash. Mix well and continue to cook for 2-3 minutes.

3. Add in the pepper flakes, salt, pepper and then your stock.

4. Bring to a boil them simmer for around 15-20 minutes until the vegetables are soft.

5. Add the bay leaf in for the last 5 minutes of cooking.

6. Blend and serve with a dollop of cream and a handful of Dromona cheddar cheese into the middle of the bowl. Enjoy!

  • 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

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