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
Scale
- 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.
Find it online: https://www.framedcooks.com/butternut-cheddar-soup-2/