This is Creamy Cheddar Butternut Squash Soup is my favorite recipe for an easy fall soup. I have to say it was never one of my favorites but this is one I would make again and again. There is something about fall that makes me feel the need to cook with some type of squash to kick off the season.
It helps that my kids like it as well. For the kids I just serve it over, you guessed it, rice. If your kids are into pasta you could do the same thing and call it a macaroni dinner. Whatever works right, ha! For some reason, one way I can get them to try new food is over rice. If I serve them soup, no way, it’s gross. Served over a little rice, I think it becomes something familiar so they are willing to try. Maybe I will start slowly adding less and less rice until it is mostly whatever we are eating. For us adults, just some crusty bread is perfect.
Back to the Creamy Cheddar Butternut Squash Soup, I think using an immersion blender is easier than transferring it in batches to the blender. It is relatively inexpensive and pretty handy. Mine also came with a small processor which is great when you don’t want to break out the huge processor for a small job. With any leftover squash try out the Butternut Squash Pizza later in the week. Enjoy!
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Creamy Cheddar Butternut Squash Soup Recipe Shopping
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Creamy Cheddar Butternut Squash Soup
Ingredients
- 4 tablespoon butter
- 1 small onion peeled and thinly sliced
- 1 medium apple thinly sliced
- 2 cup butternut squash peeled and chopped (1 small squash)
- 1 large potato diced
- 1 bay leaf
- 1 tablespoon fresh sage leaves chopped
- 2 tablespoon flour
- 4 cup chicken stock
- 1/4 cup heavy cream
- 8 ounces sharp cheddar grated
- chives chopped for garnish, optional
- salt and pepper
- 1 loaf crusty bread optional
Instructions
- Melt the butter in a large pot or dutch oven over low to medium heat. Add the onion, apple, squash, and potato. Season with salt and pepper, cook for 7 to 10 minutes. You don’t want anything to brown just cook and soften.
- Stir in the bay leaf, sage, and flour. Raise the heat to medium high and slowly add the stock stirring as you go and bring to a boil. Reduce to a simmer and cook for about 15 minutes.
- Reduce to low and stir in the cream. Slowly add cheese stirring while adding until it is all melted. At this point, you can carefully ether put the soup in a blender in batches or use an immersion blender right in the pot. I reccomend the immersian blender. Puree until smooth. Season one last time with salt and pepper, ladle in bowls, then top with any extra cheese, and chives. Serve with crusty bread.
Nutrition
I love butternut squash in all forms. This cheesy soup looks decadent! This would fall into comfort food for me. Thank you for sharing it.