• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
    • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » Butternut Cheddar Soup

Butternut Cheddar Soup

By Kate Morgan Jackson

Jump to Recipe

Fresh fall squash and cheddar cheese are a match made in heaven with this recipe for butternut cheddar soup! 

Butternut Cheddar Soup recipe

PIN this recipe for Butternut Cheddar Soup now… So you can make it later!

I do love a nice simple soup for supper, don’t you? On a cold winter’s night? When the wind is blowing outside, but you are safe and warm inside in your cozy little kitchen?

I do, and this is a perfect one for that — quick and easy and creamy and comforting.

It is the perfect blend of butternut squash and sharp cheddar cheese, mmmmmmm.

Some warm crusty bread, a glass of red wine…I don’t think there’s a fancy restaurant anywhere that can top this.

Here’s how you make butternut cheddar soup!

Get your hands on a nice piece of butternut squash. If you are really lucky, your supermarket will either have peeled butternut halves that you only have to cut up into chunks, or they will have already peeled and cut up butternut squash chunks.

If they do, go for it. Yes, it is more expensive, but you only go around once and you might not want to spend your time cutting up rock hard butternut squash. Or maybe you do, in which case, go for it.

Anyway, you simmer the squash chunks in some nice chicken broth until it is soft and tender.

Then you puree it in a blender until it is smooth and put it back in the pot. Stir in some sour cream, some shredded cheddar and some salt and pepper. Stir it up until the cheese is melted and voila!

More tips for making butternut cheddar soup!

What’s the best way to peel butternut squash?

Butternut can be a challenge to peel, so if you can’t find it already peeled and cut up, do what I do and check out this perfect method from Simply Recipes.

Can I make this soup ahead of time?

You can! Just reheat it slowly so the sour cream doesn’t break down on you.

Help! My sour cream broke down on me!

No worries! Whisk briskly or puree the soup again and it will all go back together.

Soup heaven!

Butternut Cheddar Soup recipe

So there you have it. My last piece of advice for you: Vermont cheddar.   Cabot cheddar is just about as good as it gets – trust me on this one.

And on that note…here’s the recipe!

OTHER BUTTERNUT RECIPES WE LOVE!

Butternut Sage Frittata
This easy recipe for a cheesy oven baked butternut sage frittata has so many rich fall flavors in one easy dish!
Butternut Sage Frittata
This easy recipe for a cheesy oven baked butternut sage frittata has so many rich fall flavors in one easy dish!
Mashed Honey Butternut Squash
This recipe for honeyed butternut squash puree is as easy to make as it is delicious to eat!
Mashed Honey Butternut Squash
This recipe for honeyed butternut squash puree is as easy to make as it is delicious to eat!
Roasted Butternut Squash with Feta
This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper!
Roasted Butternut Squash with Feta
This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper!

Want to round out your meal? This recipe pairs well with...

how to make bread without kneadingAlmost No Knead Bread
asparagus with parmesan breadcrumb sauceAsparagus with Parmesan Breadcrumb Sauce
Vermont Apple Slab Pie
Print
Butternut Cheddar Soup recipe

Butternut Cheddar Soup


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cooling Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Fresh fall squash and cheddar cheese are a match made in heaven with this recipe for butternut cheddar soup!


Ingredients

  • 2 pounds butternut squash, peeled and cut into cubes
  • 4 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • Sea salt and fresh ground pepper

Instructions

  1. Put the butternut squash and the chicken broth in a medium pot and bring to a boil over high heat.  Turn the heat down to medium and let it simmer until the squash is tender, about 20 minutes.  Let it cool for about 10 to 15 minutes.
  2. Transfer to a blender and puree until smooth (if you have an immersion blender you can do this right in the pot!).
  3. Stir in the cheese over medium low heat until it is melted.
  4. Take the pot off the heat and stir in the sour cream.  Taste and season as needed with salt and pepper.  Ladle it up, grind on a little extra pepper and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment We Used For This Recipe

Image of Cutting Board

Cutting Board

Buy Now →
Image of Measuring Cup

Measuring Cup

Buy Now →
Image of Sea Salt

Sea Salt

Buy Now →
Image of Medium Pot

Medium Pot

Buy Now →
Image of Blender

Blender

Buy Now →
Image of Immersion Blender

Immersion Blender

Buy Now →
Image of Ladle

Ladle

Buy Now →
1925.4 g695.3 mg11.1 g5.7 g0.4 g20.5 g3 g5.7 g35.3 mg

We love seeing what you do
with our Framed Cooks recipes.

Just tag @FramedCooks on Instagram, Pinterest or Facebook
so we can admire the deliciousness!

Updated (and made even more delicious!) from a previously published Framed Cooks post!

125 shares
  • Facebook100
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
Click here to email them the link!

Published on January 18, 2022

Good for: Brunch, Comfort Foods, Lent

Last Post:
Chicken Caesar Wraps
Next Post:
Recipe Round-Up: Bananas!

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Julia Child's Filet Of Sole
  • Pasta with Buttered Egg Sauce
  • Ricotta Scrambled Eggs
  • Grandpa's Coca-Cola Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2023 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

125 shares
125 shares
  • 100