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!
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.
You can! Just reheat it slowly so the sour cream doesn’t break down on you.
No worries! Whisk briskly or puree the soup again and it will all go back together.
Soup heaven!
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!
 This easy recipe for a cheesy oven baked butternut sage frittata has so many rich fall flavors in one easy dish! |
 This recipe for honeyed butternut squash puree is as easy to make as it is delicious to eat! |
 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...
Butternut Cheddar Soup
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
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Pin RecipeDescription
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
- 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.
- Transfer to a blender and puree until smooth (if you have an immersion blender you can do this right in the pot!).
- Stir in the cheese over medium low heat until it is melted.
- 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!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
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