Roasted Butternut Squash Soup with Cheddar and Apple Recipe

Introduction

This roasted butternut squash soup is a comforting and creamy dish perfect for chilly days. Roasting the squash brings out its natural sweetness, while the addition of apple and cheese adds depth and richness to the flavor. It’s easy to make and sure to become a family favorite.

Ingredients

• 1 large butternut squash (about 3 ¼ lbs.)
• 1 teaspoon olive oil
• 2 tablespoons butter
• 1 small yellow onion
• 1 apple (peeled and diced)
• 3 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• 5 cups chicken broth
• ¾ cup half and half (can substitute coconut milk or heavy cream)
• 2 cups cheddar cheese (shredded)
• ½ teaspoon salt
• ½ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• 1 pinch cayenne
• 1 pinch nutmeg

Instructions

1. Step 1: Preheat your oven to 425°F. Cut the butternut squash in half and scoop out the seeds. Drizzle the inside of each half with olive oil and rub to coat, then season lightly with salt and pepper.
2. Step 2: Place the squash halves flat-side down on a rimmed, light-colored baking sheet and roast for 45 minutes. Flip them over halfway through roasting and check for softness with a spatula; the flesh should be tender but will cook more in the soup.
3. Step 3: While the squash roasts, melt butter in a large soup pot over medium heat. Add diced onion and cook for 5 minutes until softened.
4. Step 4: Add the diced apple and cook for an additional 10 minutes, stirring occasionally to prevent sticking.
5. Step 5: Stir in minced garlic, Worcestershire sauce, salt, rosemary, thyme, pepper, cayenne, and nutmeg. Cook for 1-2 minutes until fragrant.
6. Step 6: Scoop the roasted squash flesh into the pot and gradually add chicken broth. Stir with a silicone spatula to combine and smooth the squash into the liquid.
7. Step 7: Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Let it cook uncovered for 15 minutes to concentrate flavors.
8. Step 8: Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender. Be careful with hot liquids.
9. Step 9: Return the soup to low heat and stir in the half and half. Simmer until the soup reaches your desired thickness, adding more broth if it’s too thick.
10. Step 10: Slowly sprinkle in shredded cheddar cheese while stirring until fully melted and incorporated. Remove from heat and serve warm.

Tips & Variations

• For a vegan version, substitute chicken broth with vegetable broth, use coconut milk instead of half and half, and omit the cheese or use a plant-based alternative.
• Using a light-colored baking sheet prevents the squash from burning during roasting.
• The apple adds natural sweetness; Granny Smith or other tart apples work best.
• If you prefer a spicier soup, increase the cayenne pepper to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened after refrigeration, add a splash of broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance and refrigerated. Flavors often deepen overnight. Just reheat gently before serving and stir in additional liquid if needed.

Can I freeze roasted butternut squash soup?

Yes, but it’s best to freeze the soup before adding the half and half and cheese to maintain texture. Thaw in the refrigerator and add those dairy ingredients fresh when reheating.

Roasted Butternut Squash Soup with Cheddar and Apple Recipe

---

★★★★★

4.9 from 659 reviews

• Author: Luna
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This comforting Roasted Butternut Squash Soup features sweet, roasted squash blended into a creamy base with onions, apple, and a blend of warming spices. Finished with cheddar cheese and half and half for richness, this hearty soup is perfect for chilly days and makes a deliciously satisfying starter or light meal.

---

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 large butternut squash (about 3 ¼ lbs.)
• 1 teaspoon olive oil
• Salt and pepper, to taste

Soup Base

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 apple, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 5 cups chicken broth
• ¾ cup half and half (can substitute coconut milk or heavy cream)
• 2 cups cheddar cheese, shredded

Seasonings

• ½ teaspoon salt
• ½ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 pinch cayenne pepper
• 1 pinch nutmeg

---

Instructions

1. Roast the Squash: Preheat your oven to 425°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half lightly with olive oil, rubbing it over the surface. Season lightly with salt and pepper. Place the squash halves flat-side down on a rimmed, light-colored baking sheet to avoid burning.
2. Bake Until Tender: Roast the squash for 45 minutes in the preheated oven. After roasting, carefully flip the halves over using a spatula and test the inside with a large scoop to ensure the flesh is soft and cooked through.
3. Prepare the Soup Base: While the squash roasts, melt the butter in a large soup pot over medium heat. Add the diced onions and cook for about 5 minutes until they soften and begin to reduce. Add the diced apple and continue to cook for an additional 10 minutes, allowing the flavors to meld.
4. Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, salt, dried rosemary, dried thyme, black pepper, cayenne, and nutmeg. Mix well to combine all flavors.
5. Add Roasted Squash and Broth: Scoop the flesh from the roasted squash into the pot. Gradually add the chicken broth, stirring constantly with a silicone spatula to break down the squash, which will resemble mashed potatoes initially, until the broth is fully incorporated.
6. Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 15 minutes to allow the soup to reduce and concentrate in flavor.
7. Blend Until Smooth: Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
8. Add Cream and Adjust Thickness: Return the blended soup to low heat. Stir in the half and half and let it simmer until it reaches your desired thickness. If the soup gets too thick, you can thin it with additional broth.
9. Add Cheese and Serve: Gradually sprinkle in the shredded cheddar cheese while stirring continuously until fully melted and incorporated. Remove from heat and serve the soup hot.

Notes

• For a dairy-free option, substitute half and half with coconut milk and omit the cheddar cheese.
• Using a light-colored baking sheet prevents the squash from burning during roasting.
• The apple adds a subtle sweetness and depth; choose a tart variety like Granny Smith for balance.
• Worcestershire sauce adds umami—if you want a vegetarian version, replace with soy sauce or tamari.
• Use an immersion blender for convenience and safety; if using a blender, cool soup slightly before blending to avoid splatters.
• Shrink the cayenne and nutmeg if you prefer milder spice.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: butternut squash soup, roasted squash soup, creamy squash soup, autumn soup, cheddar butternut soup