Butternut Squash Cheddar Soup
This easy butternut squash cheddar soup combines sweet squash, sharp cheddar and sour cream for a creamy, cozy supper made in one pot.
There’s something about a pot of soup bubbling away on the stove that makes me feel like all is right with the world. Especially when supper involves a cozy bowl and a hunk of warm bread for swiping up every last spoonful.
This butternut squash cheddar soup is one of my favorite ways to welcome soup season. The squash brings a little sweetness, the sharp cheddar adds just the right cheesy goodness, and the sour cream gives it a creamy finish with a little tang. Four main ingredients, and they all get along beautifully.
And if you pick up squash that’s already peeled and cubed, you’ve made things even easier on yourself. Which leaves you a little more time to find your softest sweater and decide who gets the heel of the bread. In our house, that requires negotiation. 😊
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🧀 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 Here’s how you make this recipe!
- 🤔 Recipe FAQs
- 🍽️ What to serve with this recipe
- Butternut Squash Cheddar Soup
- 💫 Variations on this recipe
- 🥰 Other soup recipes we love!
- 🤔 We want to know what you think!
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What it is: A creamy butternut squash soup with sharp cheddar cheese and sour cream.
- Why you’ll love it: Four main ingredients and one pot make this a wonderfully simple, cozy supper.
- How long it takes: About 50 minutes, including cooling time before blending.
- How many it serves: 4.
- Handy shortcut: Buy peeled, cubed butternut squash to save yourself some prep.
⭐️ Why this recipe works
Sweet meets savory: Butternut squash and sharp cheddar balance each other beautifully.
Creamy without heavy cream: Blending the tender squash creates a smooth base, and sour cream adds richness and a little tang.
Simple ingredients, cozy results: Just four main ingredients, plus salt and pepper, make a comforting bowl of soup.
Easy stovetop cooking: The squash simmers right in the broth, so all that lovely flavor stays in the soup.
🧀 Ingredients you need
📝 Ingredient notes
- Butternut squash: This winter squash has orange flesh and a mildly sweet flavor that pairs beautifully with cheddar. You’ll need 2 pounds of peeled, cubed squash for this recipe, so allow for the skin and seeds if you’re buying a whole squash. Already peeled and cubed squash from the produce section is a perfectly lovely shortcut!
- Chicken broth: Use your favorite chicken broth. Low-sodium broth gives you more control over the seasoning, especially since the cheddar adds salt of its own. Vegetable broth works too if you’d like to make this soup vegetarian.
- Cheddar cheese: Sharp cheddar gives this soup a nice punch of cheesy flavor. Mild cheddar works if you prefer something gentler. Grate it fresh from a block for the smoothest melting.
- Sour cream: This adds creaminess and a little tang. Full-fat sour cream gives the richest result, but low-fat works too. Stir it in after taking the pot off the heat to help keep the soup smooth.
- Salt and pepper: Taste after adding the cheese and sour cream before deciding how much salt you need. A little freshly ground pepper on each bowl is a lovely finishing touch.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 Here’s how you make this recipe!
STEP 1: Put some peeled and cubed butternut squash in a pot with chicken broth, bring to boil and simmer until the squash is tender, about 20 minutes. Let it cool for about 15 minutes.
STEP 2: Puree the squash and broth until it is smooth – you can either do this in a regular blender, or if you have an immersion blender you can do it right there in the pot!
STEP 3: Stir in the shredded cheddar over medium-low heat until melted. Take the pot off the heat and stir in the sour cream. Taste and add salt and pepper as needed.
STEP 4: Ladle it into bowls, give it a nice grinding of pepper and serve it up!
🤔 Recipe FAQs
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’t find butternut squash? You can use delicata squash or acorn squash instead…peel and cube them the same way.
You can! Let it cool and refrigerate it in a covered container. Reheat gently over low heat, stirring often, and avoid boiling once the cheese and sour cream are added. If it has thickened, stir in a little broth until it’s the consistency you like.
No worries! Whisk briskly or puree the soup again and it will all go back together.
Too much heat can cause the cheese or sour cream to separate. Melt the cheese over medium-low heat, then take the pot off the heat before stirring in the sour cream. If the soup separates, gentle whisking or a quick pass with an immersion blender may help smooth it out.
Absolutely! Swap the chicken broth for vegetable broth and choose cheddar made with vegetarian rennet.
Pop your question or comment in the Comments section below the recipe card and I will get back to you pronto!
Soup heaven!
🍽️ What to serve with this recipe
This creamy soup loves a little something for dunking! Try warm Irish brown bread or cream cheese stuffed biscuits, add a ham and brie sandwich for a heartier supper, or serve a crisp green salad alongside.
Butternut Squash Cheddar Soup
This easy butternut squash cheddar soup combines sweet squash, sharp cheddar and sour cream for a creamy, cozy supper made in one pot.
- 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
- Diet: Low Calorie
Ingredients
- 2 pounds butternut squash, weighed after peeling and removing seeds, 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
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- Butternut Squash: This mild (but delicious!) fall squash is a little challenging to peel, but here is some handy info on how to peel butternut squash from our friends at Simply Recipes! You can also usually find already peeled and cut up butternut squash in the produce section of your supermarket.
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- Chicken Broth: As always, we recommend the broth that comes in a box for the freshest flavor. And if you want to make this soup vegetarian you can swap in vegetable broth.
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- Sour cream: You can use either full fat or lowfat sour cream.
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- Cheddar: We like using sharp cheddar for the extra punch of cheesy flavor, but any variety of cheddar will work.
💫 Variations on this recipe
- Make it vegetarian: Use vegetable broth and cheddar made with vegetarian rennet.
- Add a little smoky flavor: Swap some or all of the sharp cheddar for smoked cheddar.
- Bring on the bacon: Sprinkle crispy cooked bacon over each bowl just before serving.
- Give it a little heat: Add a pinch of cayenne or a few dashes of hot sauce, tasting as you go.
- Add some crunch: Top with toasted pumpkin seeds or a handful of crunchy croutons.
🥰 Other soup recipes we love!
🤔 We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Can you use something instead of sour cream?
Oh, yum! This recipe is Deliciousness and Simplicity at its best! So glad for the cooling weather. Will be making very soon.
And, kudos to you for voting! It is a sacred privilege that I am anxious to do as soon as the voting sites open here.
Isn’t the cool fall weather the best? And yes, agree 1000% about voting!
Finally soup season here! My favorite supper on a weekend when I have time to make some homemade bread to go with it. I’m thinking a bit of smoked sausage added (or bacon!!) would make for a really hearty meal soup. ?
Teresa, hi! I’ve missed you! And now of course I need to make this soup with BACON. :)
It’s finally turning into soup season! I love this recipe because was healthy but delicious and comforting at the same time. Definitely going to make throughout the cold weather!
Isn’t soup season the best? :)