Cheddar Butternut Squash Soup Lightened Up
Warm, cozy, and irresistibly creamy, this Cheddar Butternut Squash Soup Lightened Up is the perfect blend of indulgence and nutrition. Featuring the natural sweetness of roasted butternut squash, the sharp tang of cheddar cheese, and the aromatic kick of fresh thyme, this soup is a lighter take on comfort food. It swaps traditional heavy cream for unsweetened almond milk or low-fat milk, creating a velvety texture without excess calories. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or make-ahead meal prep. Serve it with a sprinkle of paprika or an extra drizzle of olive oil for a show-stopping presentation. Perfect for fall, this healthy cheddar butternut squash soup will quickly become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 cups (peeled and cubed) butternut squash
- 1 medium (chopped) yellow onion
- 3 minced garlic cloves
- 4 cups unsalted chicken or vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1.5 cups (shredded) sharp cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon (or 1/2 teaspoon dried thyme) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon (optional) paprika
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm.
Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until it softens and turns translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir frequently to avoid burning.
Add the peeled and cubed butternut squash, chicken or vegetable broth, thyme, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the squash is tender and easily pierced with a fork.
Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until smooth. If using a countertop blender, work in batches and return the pureed soup to the pot.
Stir in the unsweetened almond milk (or low-fat milk) and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is fully melted and integrated into the soup. Taste and adjust seasoning as needed, adding more salt or pepper to taste.
If desired, sprinkle paprika over the soup for a touch of color and extra flavor.
Serve the soup warm, garnished with additional shredded cheddar, fresh thyme, or a drizzle of olive oil if desired. Enjoy!
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 546 mg | 12% | |
*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.
