Pepper Jack Squash Soup - cooking recipe

Ingredients

1/4 cup butter
1 1/2 cups diced onion
1 tablespoon mashed garlic
6 cups peeled and diced into 1-inch pieces buttercup squash
1 (32 ounce) container chicken broth
1/8 teaspoon dried marjoram, or more to taste
1 (8 ounce) package cream cheese at room temperature, cut into pieces
2 cups grated Cheddar-Monterey Jack cheese blend
2 cups grated pepper Jack cheese
1 tablespoon cornstarch
1 cup half-and-half

Preparation

Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
Pour soup into a blender and puree until smooth. Pour back into the pot.
Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.