Butternut Squash Cheddar Soup
Sweet butternut squash and sharp cheddar make a smooth, savory autumn soup. The cheese goes in after the heat is turned off to keep the texture silky.
Serves: 4 | Estimated total time: 50 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 4 cups peeled butternut squash in 3/4-inch cubes (about 1 1/2 pounds)
- 3 cups low-sodium vegetable broth
- 1/2 cup milk
- 1 cup freshly grated sharp cheddar (4 ounces)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
How to make it
- Heat oil in a pot over medium heat and soften onion for 7 minutes. Add garlic, thyme and nutmeg; stir 30 seconds.
- Add squash and broth. Bring to a simmer and cook, partially covered, 25–30 minutes until squash crushes easily with a fork.
- Remove from heat and use an immersion blender carefully to blend smooth. Stir in milk, then return to low heat just until steaming.
- Turn off heat. Add cheddar a small handful at a time, stirring until melted. Season with salt and pepper. Do not boil after adding cheese.
Helpful tips
Freshly grated cheddar melts more smoothly than many pre-shredded cheeses. Thin thick soup with a splash of broth.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Can I use frozen squash? Yes, use 1 1/2 pounds of plain frozen cubes and cook until completely tender.
Keep your seasonings organized
Recipes like this put thyme and nutmeg into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
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Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.