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Roasted Squash and Cheese Soup

Prep time
1 hr

Paul Tseng, Willy Street Co-op


A warm autumn soup from Willy Street Co-op's Paul Tseng that uses Mt Sterling's award-winning Country Jack cheese.


1⁄2 lbshallot (roughly diced)
3 Tolive oil
4 clvgarlic (minced)
1 lbcarrot (diced)
2 buttercup squash (seeded, roasted, then peeled and roughly chopped)
5 qvegetable stock
1 lbjack cheese (use Mt. Sterling goat country jack, roughly chopped)
  salt (to taste)
  pepper (to taste)
  parsley (fresh, for garnish)


In a large stock pot, sauté the shallot in olive oil over medium heat until it turns translucent. Add the garlic and sauté for 1 more minute. Stir in the carrot and cook for 4-5 minutes. Add the roasted squash and vegetable stock and bring to a boil. Turn the heat to low and simmer until the carrot is tender. Add the cheese and fold it in until melted.

If you have an immersion blender, use it to purée the soup until smooth. If you don't have an immersion blender, ladle the soup into a regular blender and purée in batches, being careful not to fill the blender more than halfway. Cover the lid with a folded dishtowel and hold down tightly while the motor is running. Return the puréed soup to the stock pot and heat through over medium heat. Season with salt and pepper to taste.

Serve hot, garnished with parsley.