Cheddar Cheese Butternut Squash Soup
Smooth and creamy Cheddar Cheese Butternut Squash Soup puts a cheesy twist on the classic fall soup recipe. A hint of sweetness from apple cider complements the savory flavors, and it all comes together in one pot with only eight ingredients (plus salt and pepper).
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten free
- Skill Level: Easy
When you need comfort food, a bowl of something cheesy is never a bad idea. And this Cheddar Cheese Butternut Squash Soup is based on my favorite Butternut Squash Soup recipe, but I added cheese, so clearly that makes it infinitely better. It hits all the savory notes, but a little hard apple cider (or sparkling cider or juice, if you prefer), gives it just a hint of sweetness with the right amount of fall flavor.
I call this one a winner in my house. My husband, aka Mr. I Don’t Like Soup, gave me his usual, “Well, you know I don’t really like soup, but this is really good.” And if you know him and his feelings about soup, that’s basically a rave review!
Why You’ll Love this Cheesy Butternut Squash Soup
- Creamy texture. It’s velvety smooth, with a feeling of richness, without actually being too rich because there’s no cream.
- Complementing flavors. Sharp cheddar and hard cider give it a tangy bite, and the squash balances it with earthy sweetness.
- Naturally gluten free. It’s also thickened just by the pureed squash, so no flour needed. Just remember to check the labels if you use a box of broth or stock instead of making your own.
Recipe Ingredients and Notes
Here’s an overview of what you’ll need to make this cheesy butternut squash soup, plus some helpful notes and tips. Scroll down to the recipe card for the full amounts and detailed instructions.
- Butternut squash – one large squash that’s about 3-4 pounds is good for this recipe. You’ll need to peel and chop it, but since it will be pureed, you can just cut large chunks.
- Olive oil
- Onion – again, a rough chop is fine, since you’ll puree the soup.
- Chicken or vegetable broth or stock – check the labels to ensure yours is gluten free, if needed.
- Hard apple cider – this does contain alcohol, but some evaporates during the cooking process. I prefer it since it is typically less sweet. But if you don’t have or prefer not to use alcohol, you could use regular sparkling cider or apple juice, though that may make it a bit sweeter. Or just use all chicken or vegetable stock. It will still be tasty, but won’t have that hint of apple that complements the other flavors so well. Hard cider is genearlly gluten free, but check your labels and make sure you don’t use apple ale if you are gluten free, as that is a type of beer.
- Dry mustard – I always like to add this to recipes with cheddar cheese as it makes it taste sharper and cheesier.
- Cheddar cheese – for the smoothest soup, use a block of cheese that you grate yourself versus a bag of pre-shredded cheese. These often have cellulose to keep the shreds from sticking, but this can lead to a clumpy texture in a recipe like this.
- Salt and pepper
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- Dutch oven – I like to use a heavy-bottomed pot, such as an enameled cast iron one like this. With a nice large soup pot, you can sauté the vegetables in the pot, then return the pureed soup to the same pot to let it simmer. The vegetables can sauté without scorching. And while this soup doesn’t have to simmer for a long time, if you want to keep it warm, it can stay over low heat for a longer time without burning.
- Appliance to puree the soup, such as one of the following:
- Immersion blender – also called a hand blender or stick blender, this allows you to puree the soup right in the pot without transferring it to a blender. This makes it easier, with less mess to clean up.
- Blender – you can use any blender you have, but for the smoothest, most silky soup, I love to use my Blendtec because the Wildside+ Jar is nice and big, so you don’t have to blend it in batches, as you would with a smaller blender, and it’s smooth in seconds. You can even use the “Soup” setting to keep it hot while you blend it.
- Food processor – if this is all you have, it will work, though it is my least favorite option for soups. You typically have to work in batches, and you’ll likely have to stop the machine and stir things around to get it all to puree uniformly.
Cheesy Butternut Squash Soup FAQs
To avoid a grainy soup, you’ll need to start with a block of cheese that you grate yourself. Pre-shredded cheese often has cellulose or other anti-caking ingredients that can cause clumping.
There are a couple of other important factors for a velvety smooth soup. After you puree the soup, bring it to a simmer, but not a full boil. Then add the cheese a little at a time, stirring until it is smooth and melted before adding more. Then do not boil it even after the cheese is added.
The consistency depends a lot on how big your squash is. A larger squash means more squash for the same amount of liquid, so the soup can come out thicker than you expect. If yours is too thick, stir in more broth a little at a time after you puree it, until it’s the texture you want. If it’s too thin, let it simmer a bit longer before you add the cheese. Just keep it at a simmer and not a full boil, since boiling can make the cheese grainy.
Sour cream, plain Greek yogurt, or creme fraiche is a traditional topping for butternut squash soup. A sprinkle of cinnamon or chopped fresh sage is also nice. For some salty, smoky flavor, cooked and crumbled bacon or crispy prosciutto is a great option. Chopped apples, pepitas, or candied walnuts add crunch. And you can always sprinkle on some more shredded cheese.
Many butternut squash soup recipes are freezer-friendly. But cheese-based soups may separate due to freezing and thawing. It would still be safe to eat, but it may not have that ultra-smooth texture.
However, it will keep in the fridge for several days. So if you don’t eat it all for dinner, you can gently reheat it for lunch for the rest of the week.
Make it a Meal
Since this soup is naturally gluten free, everyone can eat from the same pot. The sides and sandwiches are where you can serve a regular and a gluten free version side by side, so nobody needs a separate dinner. Here are some ideas to round it out.
- Fill the bread basket. Start with some nice crusty Gluten Free French Bread or Gluten Free Apple Butter Corn Bread. If the rest of the family wants regular bread, set out both, but watch for cross-contact.
- Serve a salad. A simple tossed salad with Creamy Maple Dijon Salad Dressing is all you need, but a Harvest Salad brings in the best of fresh fall ingredients.
- Have soup and sandwich. Complete your dinner with a Kentucky Hot Brown Grilled Cheese or some Apple Cider Crockpot Pulled Chicken Sandwiches where everyone can have the choice of regular or gluten free buns.
- Make it a starter or side. A cup of soup pairs nicely with Classic Shepherd’s Pie or slices of Slow Cooker Corned Beef
- Pour yourself a drink. Mix up an Apple Cider Mule Fall Cocktail for the adults or Apple Cider Floats for the kids.
- Don’t forget dessert. A slice of Sparkling Cranberry Apple Bundt Cake or Gluten Free Apple Bread would finish off this fall dinner.
More Creamy Soup Recipes
Cheddar Cheese Butternut Squash Soup
Ingredients
- 1 large butternut squash, peeled, seeded, and cut into chunks (about 3-4 lbs, approximately 4-6 cups of cubes)
- 1 Tablespoon olive oil
- 1 medium onion , chopped
- salt and pepper to taste
- 12 oz bottle of hard apple cider or 1 ½ cups sparkling apple cider, apple juice, or additional broth or stock
- 1 cup chicken or vegetable broth or stock (plus additional if needed to adjust consistency)
- 1 teaspoon dry mustard
- 1 ½ cups (6 oz.) shredded sharp cheddar cheese
- crispy prosciutto or bacon, pepitas, chopped apple, or additional shredded cheese for garnish, if desired
Instructions
- Peel, seed, and cut 1 large butternut squash, into large cubes. In a Dutch oven or other large heavy-bottomed pot, heat 1 Tablespoon olive oil over medium heat.
- Add the squash, 1 medium onion, and a pinch of salt and pepper.
- Cook for about 5 minutes, or until the onion and squash are starting to get tender.
- Add a 12 oz bottle of hard apple cider , 1 cup chicken or vegetable broth or stock, and 1 teaspoon dry mustard. Cover and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Puree with an immersion blender, or in batches in a blender or food processor. Return the soup to the pot and bring to a simmer, but not a full boil.
- Add 1 ½ cups (6 oz.) shredded sharp cheddar cheese, a little at a time, stirring in completely after each addition to ensure that it remains smooth.
- Serve in bowls, garnished with crispy prosciutto or bacon, pepitas, chopped apple, or additional shredded cheese, as desired.
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I never know WHAT to do with my apple cider vinegar, so thanks for this recipe!
Oh, just to clarify, it’s not apple cider vinegar. I used a bottle of hard cider, through regular cider would probably work too.
Really enjoyed this soup, but we needed a lot more stock to keep the consistency soupy (maybe I had an extra big squash?!) and added another 1/2 bottle of hard cider (yum!) Thanks for another great recipe!!
Maybe you had a bigger squash, but we also tend to like thicker soups.
Ahhhh selling a home can be SUCH a chore — but congratulations that it sold in a week. Can you imagine, if it were a month instead?!?! Also, amazing soup … I love the idea of adding cheese 🙂
I can’t even imagine! My kids destroy the house in 10 minutes. I have no idea how I kept it clean for a week!
that soup looks incredible and people are SO stupid! selling a house is a HUGE pain
I am so glad it is over!!
That is pretty bizarre, bringing your dog into someone house to look at it! People are weird. This soup looks amazing, I’ve been wanting to find a good butternut squash soup recipe, in hopes the kids might eat it! This one looks great.
I really have to wonder about people sometimes! Maybe all the cheese will get the kids to eat this one 🙂
Oh Brianne! I am so sorry that that happened! My mom is a realtor and no way would she ever let anyone bring their dog to a showing!
Your mom is a good woman 🙂
I bet this taste as good as it looks! I need this for lunch 🙂
Wish I had some more for lunch today!
This soup looks amazing! Butternut Squash Soup is my fave, but add cheese to it and I am ready to fight you for the entire pot! 🙂
It would be a tough fight! I’ve got my boys on my side. They loved it too!
Selling a house is a nightmare. Last time our house sold in a week too. We thought it would take 6 months and hadn’t found a new house. All worked out in the end. We always think we are lucky, because no matter how painful the process, things tend to work out in the end. Luckily you had a delicious soup to relax with .
It is craziness! Luckily things seem to be working out quickly, but it does mean the craziness is crammed into a short period instead of stretched out.
I’m working at my desk listening to the rain and thinking this soup may be the answer to all my problems. It looks completely amazing!
Oh, so perfect for a rainy day!