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Creamy Cheddar Butternut Squash Soup
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5 from 3 votes

Creamy Cheddar Butternut Squash Soup

Creamy Cheddar Butternut Squash Soup
Prep Time15 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Dish, Soup, Vegetarian
Cuisine: Christmas, Egg Free, Fall, Thanksgiving, Winter
Keyword: butternut squash, cheddar soup, fall soup, squash recipes
Servings: 4 people
Calories: 541kcal

Equipment

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 stock chicken or veggie
  • 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

Calories: 541kcal | Carbohydrates: 38g | Protein: 19g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1327mg | Potassium: 978mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8611IU | Vitamin C: 53mg | Calcium: 498mg | Iron: 3mg