Butternut Squash Cheese Soup – a delicious recipe with Butternut Squash, Onion, Butter, clove Garlic, Chicken Broth, Gouda Cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Bake the butternut squash (cut in half, with seeds scraped out) in the oven at 350F for nearly an hour in a pan full of water. This softens it up nicely so it can be peeled and diced.
2
2. Chop an entire onion and saute it in the butter until soft.
3
3. Peel and dice the squash and add it to a saucepan.
4
4. Add all other ingredients to the saucepan, except the cheese. Be sure the garlic is peeled and minced.
5
5. Take a hand blender and blend everything together, or blend in batches in a regular blender and return to the saucepan.
6
6. Stir and bring to a boil, then simmer for 15 to 30 minutes, depending on how well you want everything blended. Right before serving, add in the cheese and stir until melted.
7
7. Serve with a dollop of sour cream.
8
This soup, plus some garlic bread, is a very filling meal.
914
kcal
Calories
80
g
Fat
7
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Butternut Squash, 1 whole Onion, 1 cup Butter, 1 clove Garlic, Minced, and more.
Yes, Butternut Squash Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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