Butternut Soup
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Why we love this recipe
I do love a nice simple soup for supper, don’t you? On a crisp fall or frosty winter day? 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, and it comes together with four ingredients and in one pot.
Some warm crusty bread, a glass of red wine…I don’t think there’s a fancy restaurant anywhere that can top this. Let’s make it!
Ingredients you need
Ingredient notes and substitutions
- 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.
- 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.
- Sour cream: You can use either full fat or lowfat sour cream.
- Cheddar: We like using sharp cheddar for the extra punch of cheesy flavor, but any variety of cheddar will work.
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 some shredded cheddar cheese over medium heat until it is melted. Stir in some sour cream. Give it a taste and add some salt and pepper if you think it needs it.
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! 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.
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
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.
Butternut Soup
Fresh fall squash and cheddar cheese are a match made in heaven with this recipe for 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
- Diet: Low Calorie
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
-
- 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.
-
- 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.
-
- Sour cream: You can use either full fat or lowfat sour cream.
-
- Cheddar: We like using sharp cheddar for the extra punch of cheesy flavor, but any variety of cheddar will work.
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? :)