Butternut Squash, Apple, and White Cheddar Soup
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Do you have cravings for favorite autumn recipes? Each time the weather finally turns cold, I am in desperate need for a squash or pumpkin soup! I think it makes the best warm and comforting afternoon meal, especially if paired with a piece of hot, crusty sourdough bread.
This is the perfect butternut squash recipe! It’s not too sweet or savory, but just right. Made with real butternut squash, sweet apples, and sharp white cheddar cheese, this soup is an absolute lunch and dinner staple for my family every fall.
Exploring the Recipe
I’ve spent a long time mastering the perfect squash soup, and this is the best combination I have ever come up with. I prefer squash soup to have a mildly sweet flavor to mimic what I love about autumnal desserts, but paired with a savory and salty taste. The addition of white cheddar pairs so well with both the savory and sweet and really brings out the undertones of the squash and fresh sage.
Why You’ll Love This Butternut Squash Soup
Whole Ingredients: This soup is made with real butternut squash, making it a delicious and healthy recipe using whole ingredients.
Quick & Easy: If you are looking for a wholesome and hearty fall dinner that is easy to throw together and ready in under an hour, this is the perfect fall soup recipe for you!
Balanced Fall Flavors: A lot of savory pumpkin or squash err on the side of being “too sweet” for my taste. This squash soup is perfectly balanced with savory and salty notes, and just a little bit of sweetness.
Gathering Ingredients
Butter. Feel free to substitute the butter with olive oil or other neutral flavored cooking oil.
Onion.
Garlic.
Apple. You will need 1 fresh apple for this recipe, peeled and cut into chunks.
Salt & Pepper.
Sage. Feel free to use fresh or dried sage for this soup.
Ground Cinnamon. Swap out the cinnamon with a bit of nutmeg or pumpkin pie spice, if you prefer a more autumnal flavor.
Brown Sugar (optional). The brown sugar adds a bit of sweetness, but feel free to omit or adjust the amount as you like. You can swap out the brown sugar for maple syrup or honey as well.
Butternut Squash. Use a medium-sized, firm butternut squash.
Stock. Use chicken or vegetable stock for your soup.
Milk. Milk or half & half is preferred for this recipe. Feel free to use whole fat coconut milk as a non-dairy substitute.
Sharp White Cheddar Cheese. Other cheeses that work for this recipe include regular sharp cheddar cheese, Emmental, or parmesan.
How to Make Butternut Squash Soup
Step One: In a large stockpot or dutch oven, melt the butter over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and the apple and continue to cook until softened and fragrant, about 5 minutes more. Season with the salt, pepper, sage, cinnamon, and brown sugar.
Step Two: Once seasoned, add the butternut squash. Toss the ingredients until everything is well coated and adjust seasonings as needed.
Step Three: Cover the vegetables with the stock and bring to a boil. Lower the heat to low, and simmer the soup, covered, for about 20 to 30 minutes. Stir the soup occasionally to prevent sticking.
Step Four: Once the squash is fork tender, remove the pot from heat and transfer the soup in batches to a food processor or blender and purée until smooth. You can also use an immersion blender for a chunkier version.
Step Five: Return the soup to the stove over medium-low heat. Add the milk or half & half. Adjust the seasonings, if needed. Bring the soup back up to a simmer, cooking for about 1 to 2 minutes more. Then, remove the soup from heat and stir in the white cheddar cheese.
Tips for Making Perfect Butternut Squash Soup
Use a High Quality Stock. A soup’s flavor comes from the quality of its ingredients, mainly in the base! Using a stock that’s either made from scratch or of a higher quality from the store can really make your soups sing.
Use Fresh Herbs. While fresh herbs aren’t always in season, when they are I highly suggest using them in your soups! Fresh herbs, like sage, provide a stronger flavor with their natural oils.
Boost Richness with Cream. For this recipe, I suggest using milk or half & half. If you want an even richer, creamier soup, try replacing the milk with cream or even adding 2 tablespoons of cream cheese.
Variations
Try roasting the squash rather than boiling the squash as suggested in this recipe, for more depth of flavor. Toss the squash with a bit of smoked paprika for a slight kick!
Make your soup spicy and aromatic by adding some red curry paste, ground ginger, and creamy coconut milk.
For a more filling soup, add some hearty mix-ins like Italian sausage or spicy breakfast sausage.
This soup is only lightly sweet with deep and rich herbal flavors. I think the combination of brown sugar, sage, and cinnamon make a unique mixture that leaves you wanting to try another bite. You’ll love it! I made my soup with a honeycrisp apple, but I’m sure any sweet apple would work wonderfully. Enjoy!
xoxo Kayla
Butternut Squash, Apple, and White Cheddar Soup
This is the perfect butternut squash recipe! It’s not too sweet or savory, but just right. Made with real butternut squash, sweet apples, and sharp white cheddar cheese, this soup is an absolute lunch and dinner staple for my family every fall.
Ingredients
- 4 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large apple, peeled, cored, and chopped
- 1-2 tsp salt
- 1 tsp pepper
- 2 tsp dried sage
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 1 medium butternut squash, peeled and cubed
- 1 quart chicken or vegetable stock
- 1 cup milk or coconut milk
- 1 cup sharp white cheddar cheese, shredded
Instructions
- In a large stockpot or dutch oven, melt the butter over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and the apple and continue to cook until softened and fragrant, about 5 minutes more. Season with the salt, pepper, sage, cinnamon, and brown sugar.
- Once seasoned, add the butternut squash. Toss the ingredients until everything is well coated and adjust seasonings as needed.
- Cover the vegetables with the stock and bring to a boil. Lower the heat to low, and simmer the soup, covered, for about 20 to 30 minutes. Stir the soup occasionally to prevent sticking.
- Once the squash is fork tender, remove the pot from heat and transfer the soup in batches to a food processor or blender and purée until smooth. You can also use an immersion blender for a chunkier version.
- Return the soup to the stove over medium-low heat. Add the milk or half & half. Adjust the seasonings, if needed. Bring the soup back up to a simmer, cooking for about 1 to 2 minutes more. Then, remove the soup from heat and stir in the white cheddar cheese.
Nutrition Facts
Calories
329Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
