Roasted 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.
