Butternut Squash Soup with Apple Smoked Cheddar
Creamy, smoky, and subtly sweet, this Butternut Squash Soup with Apple Smoked Cheddar is fall comfort food reimagined. Roasted butternut squash forms the velvety base, enhanced with the tangy sweetness of Granny Smith apples and the rich, savory depth of apple smoked cheddar. A hint of nutmeg adds warming spice, while heavy cream ensures a luscious texture. This recipe’s unique combination of flavors is matched by its ease—blend it to silky perfection and top with fresh thyme for an elegant finish. Perfect as a starter or paired with crusty bread for a satisfying meal, this dish captures the essence of cozy autumn cooking. Keywords: butternut squash soup, apple smoked cheddar, creamy soup recipe, fall soups, roasted butternut squash, comfort food.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, peeled and diced granny smith apple
- 4 cups vegetable stock
- 1 cup heavy cream
- 1.5 cups, shredded apple smoked cheddar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 teaspoon, chopped (optional for garnish) fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil and place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the butternut squash in the oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly before scooping out the flesh.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened. Add the minced garlic and cook for an additional minute.
Stir in the diced apple and cook for 3-4 minutes, allowing it to soften slightly.
Add the scooped-out butternut squash flesh to the pot along with the vegetable stock. Stir to combine and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids.
Return the pureed soup to the pot (if using a countertop blender) and stir in the heavy cream, shredded apple smoked cheddar, salt, black pepper, and nutmeg. Cook over low heat, stirring frequently, until the cheese is fully melted and the flavors are well combined. Avoid boiling the soup at this stage.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with a sprinkle of fresh thyme if desired. Pair with crusty bread for a comforting meal.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7029 mg | 306% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 55.6 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3120 mg | 240% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4916 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
