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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
