If you’re craving something cozy, comforting, and packed with the warm flavors of Fall, then this Roasted Butternut Squash Soup with Apples and Cheddar Recipe is absolutely what you need in your life. Imagine the sweetness of roasted butternut squash perfectly balanced with tender cooked apples, all swimming in a creamy broth with sharp cheddar cheese weaving its way through every spoonful. Each bite is like a little hug from the inside, making it the ultimate soul-soothing dish for chilly days and cozy nights.
Ingredients You’ll Need
This Roasted Butternut Squash Soup with Apples and Cheddar Recipe shines because of its simple, quality ingredients. Each one plays an important role — from the natural sweetness and vibrant color of the squash and apples to the creamy texture from the half and half and the punch of flavor from sharp cheddar cheese.
- 1 large butternut squash (about 3 ¼ lbs): The star ingredient, roasted to caramelized perfection for deep flavor.
- 1 teaspoon olive oil: To lightly coat the squash for roasting and adding subtle richness.
- 2 tablespoons butter: Adds luscious depth to the soup’s base and helps soften the onions.
- 1 small yellow onion: Gives a mellow sweetness that layers beautifully with the squash.
- 1 apple, peeled and diced: Balances savory with fruity notes; Honeycrisp or Gala work wonderfully.
- 3 cloves garlic, minced: Adds a warm aromatic punch without overpowering the other flavors.
- 1 teaspoon Worcestershire sauce: A secret weapon that enhances overall savoriness.
- 5 cups chicken broth: Provides the liquid base and a hint of savory depth; vegetable broth can be substituted.
- ¾ cup half and half (or coconut milk/heavy cream): Makes the soup velvety smooth and rich.
- 2 cups shredded cheddar cheese: Sharp and melty, it creates a delightful cheesy dimension.
- Seasonings: ½ teaspoon salt, ½ teaspoon dried rosemary, ¼ teaspoon dried thyme, ¼ teaspoon black pepper, pinch of cayenne, pinch of nutmeg: These spices bring warmth and complexity without overshadowing the main flavors.
How to Make Roasted Butternut Squash Soup with Apples and Cheddar Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425°. Cut the squash in half lengthwise and scoop out the seeds—this is where the natural sweetness begins to shine. Drizzle about a teaspoon of olive oil inside each squash half and gently rub it around, then season lightly with salt and pepper. Place the halves cut side down on a light-colored baking sheet—this helps avoid burning and encourages even roasting. Roast for 45 minutes, flipping halfway through. The squash should feel soft when tested with a spatula. The roasting step builds rich caramelized notes essential for a deeply flavorful soup.
Step 2: Sauté the Aromatics and Apples
While the squash roasts, melt two tablespoons of butter in a large pot over medium heat. Add the diced onion and let it soften and become translucent, about 5 minutes. Then, toss in the peeled, diced apple and cook for an additional 10 minutes. This slow cooking process brings out the apples’ sweetness and helps everything meld together perfectly. It’s this step that gives the soup its multi-dimensional texture and cozy vibe.
Step 3: Add Garlic, Worcestershire Sauce, and Seasonings
Now stir in the minced garlic, Worcestershire sauce, salt, rosemary, thyme, black pepper, a pinch of cayenne, and nutmeg. These modest additions work wonders by layering earthy, slightly spicy, and aromatic notes throughout the soup. Give everything a good stir so it’s perfectly combined and fragrant.
Step 4: Incorporate Roasted Squash and Broth
Scoop the tender flesh from the roasted butternut squash halves and add it directly into the pot. Gradually pour in the 5 cups of chicken broth, stirring as you go. At first, the mixture will look thick and almost mashed-potato-like, but keep adding broth and stirring until everything is evenly combined. This is where the soup begins to take shape as a rich, soothing base.
Step 5: Simmer and Blend Until Smooth
Bring the soup to a boil, then lower the heat so it simmers gently. Allow it to reduce uncovered for about 15 minutes, which helps concentrate those lovely flavors. Once done, remove from heat and blend the soup until velvety smooth—use an immersion blender for convenience or a regular blender in batches. This step creates that beautiful creamy texture that makes this Roasted Butternut Squash Soup with Apples and Cheddar Recipe so irresistible.
Step 6: Add Cream and Cheese
Return the pureed soup to low heat and stir in the half and half (or your chosen creamy substitute). Let it simmer slowly until it reaches your preferred thickness. If it gets too thick, simply add a splash more broth. Then sprinkle in the shredded cheddar cheese gradually while stirring, making sure the cheese melts fully without the soup getting grainy. Once combined, remove from heat. This final touch of cheese adds richness and a satisfying gooey texture that’s pure bliss.
How to Serve Roasted Butternut Squash Soup with Apples and Cheddar Recipe
Garnishes
Enhance your serving experience by topping the soup with a sprinkle of extra sharp cheddar cheese or toasted pumpkin seeds for a delightful crunch contrast. A swirl of cream or a few fresh sage leaves also brighten both the look and flavor, turning a simple bowl into a feast for the senses.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or homemade garlic croutons to sop up every last drop. A simple fresh green salad with a tangy vinaigrette cuts through the richness and rounds out the meal perfectly.
Creative Ways to Present
For a stunning presentation, serve the soup in hollowed-out mini pumpkins—this adds an autumnal wow factor that’s perfect for dinner parties or special occasions. You could also drizzle it with a little chili oil or a touch of honey for an unexpected but delicious twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. The flavors actually deepen the next day, making it just as tasty, if not better, after resting overnight.
Freezing
The Roasted Butternut Squash Soup with Apples and Cheddar Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to three months. Just be sure to leave some space at the top as the soup will expand when frozen.
Reheating
Reheat this soup gently over low heat on the stove, stirring occasionally to prevent sticking or scorching. If it thickens too much, add a splash of broth or water to loosen it back up. Avoid microwaving at high power to keep the creamy texture smooth and inviting.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken broth for a vegetable broth, and you still get that wonderful depth of flavor. The Worcestershire sauce adds a savory note, but be sure to use a vegetarian version or substitute with soy sauce.
What type of apples work best in this soup?
Honeycrisp, Gala, McIntosh, and Golden Delicious apples are all excellent choices. They offer a balance of sweetness and tartness that complements the squash without becoming mushy during cooking.
Can I use pre-shredded cheese?
For the best melt and flavor, shred your own cheddar from a block. Pre-shredded cheeses often contain anti-caking agents that can affect the texture, leading to a grainy soup.
Is it possible to make this soup dairy-free?
Yes! Substitute the half and half with coconut milk, and skip the cheddar or use a dairy-free cheese alternative. The coconut milk adds richness while keeping it dairy-free and delicious.
How do I know when the butternut squash is perfectly roasted?
The squash is ready when a spatula easily pierces the flesh, and it feels soft inside. It should have a slight golden caramelization on the edges without any burnt spots.
Final Thoughts
This Roasted Butternut Squash Soup with Apples and Cheddar Recipe is truly one of those dishes that feels like a warm embrace after a busy day. It’s simple to make but packed with layered flavors that bring joy to every bite. Whether you’re making it for a family dinner or to impress friends at a gathering, it always hits the spot. Give it a try, and let this soup become your new favorite fall comfort food!
PrintRoasted Butternut Squash Soup with Apples and Cheddar Recipe
This Roasted Butternut Squash Soup is a comforting, creamy soup that highlights the natural sweetness of roasted butternut squash paired with apples and a blend of classic fall spices. Enriched with cheddar cheese and a creamy base of half and half or coconut milk, this American-style soup is perfect for chilly days and makes a hearty starter or light meal for 8 people.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Ingredients
Squash
- 1 large butternut squash (about 3 ¼ lbs.)
- 1 teaspoon olive oil
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 apple, peeled and diced (recommended varieties: Honeycrisp, Gala, McIntosh, or Golden Delicious)
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce (can substitute soy sauce)
- 5 cups chicken broth
- ¾ cup half and half (can substitute coconut milk or heavy cream)
- 2 cups shredded cheddar cheese (preferably freshly shredded from block)
Seasonings
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
- 1 pinch nutmeg
Instructions
- Roast the Squash: Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside the halves and rub to coat the surface evenly. Lightly season with salt and pepper. Place the squash halves cut-side down on a rimmed, light-colored baking sheet to avoid over-browning. Roast for 45 minutes until the flesh is soft when tested with a spatula. Remove from oven and let cool slightly.
- Sauté Aromatics: In a large soup pot, melt the butter over medium heat. Add diced onions and cook for about 5 minutes until softened and translucent. Add the diced apple and continue cooking for another 10 minutes until softened.
- Add Flavorings: Stir in minced garlic, Worcestershire sauce, salt, dried rosemary, dried thyme, pepper, cayenne, and nutmeg. Cook briefly, stirring to combine all the flavors.
- Combine Squash and Broth: Scoop the roasted squash flesh out of the skin and add it to the pot. Gradually add chicken broth while stirring with a silicone spatula to break down the squash. The mixture will start thick like mashed potatoes but will loosen as more broth is added.
- Simmer Soup: Bring the soup to a boil, then reduce heat to keep it gently bubbling. Let it simmer uncovered for about 15 minutes to reduce and concentrate the flavors.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until silky.
- Add Cream and Cheese: Return the blended soup to low heat. Stir in half and half or chosen cream substitute and simmer gently until the soup reaches your desired thickness. If it becomes too thick, thin with a little broth. Slowly sprinkle in shredded cheddar cheese, stirring constantly to ensure it melts smoothly without separating. Remove from heat once the cheese is fully incorporated.
- Serve: Ladle the warm soup into bowls and serve immediately for a comforting, creamy experience.
Notes
- Shred cheese fresh from a block for the best melting and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Ensure the soup base is not too hot when adding cheese to prevent the dairy from separating and becoming grainy.
- Preferred cheddar cheese: Cracker Barrel Sharp Yellow Cheese works excellently.
- Choose apples with good balance of sweetness and tartness such as Honeycrisp, Gala, McIntosh, or Golden Delicious; other varieties work flexibly.
- Worcestershire sauce is a subtle flavor enhancer; soy sauce is an acceptable alternative.
- Use just a pinch of nutmeg as it is potent and can overpower the soup.
- You can roast the squash ahead and store the flesh in an airtight container refrigerated for up to 2 days to save prep time.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. It reheats well while maintaining flavor and texture.
