If you’re looking for a lovely fall soup to have for lunch, serve with dinner on a cold evening, or include in your Thanksgiving feast, this butternut squash soup recipe is a must try! Quick and easy, creamy and comforting, this soup has the perfect blend of butternut squash and cheddar cheese. Serve with some warm crusty bread and a glass of red wine and you have the ideal cozy meal. Try it out and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To begin, combine 2 pounds of butternut squash (peeled and cut into chunks) and 4 cups of homemade chicken stock (or prepared chicken broth) in a large saucepan and bring to a boil over high heat. Reduce heat to medium, cover the pan, and simmer for 20 minutes, or until squash is very tender. Uncover and let cool.
Once cooled, puree in a blender or food processor. If necessary, this may be done in batches. Return the puree to saucepan and place over medium-low heat. Stir in 1 cup Cabot Light Sour Cream, 4 ounces Cabot Sharp Light Cheddar Cheese (shredded), 1 tablespoon Cabot Salted Butter, and ¼ teaspoon ground red pepper. Add salt and ground black pepper to taste, as well as sugar, if desired.
Stir soup until heated through, being sure not to bring it to a boil. Sprinkle with chopped fresh chives and serve!
If you can’t get enough butternut squash soup, be sure to also try our fantastic Butternut Squash and Sage Soup! As a cooperative of over 1,000 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this butternut squash soup with sour cream once you’ve given it a try!
2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
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COMBINE squash and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
UNCOVER and let cool. Puree in blender or food processor, in batches if necessary.
RETURN puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and ground pepper to taste. If squash lacks sweetness, add optional sugar
STIR soup just until heated through (do not allow to boil). Serve sprinkled with chives.
Recipe courtesy of Cabot Creamery Cooperative. Photo courtesy of Katie Webster.
This is the best squash soup we have ever had. I substitute 4 12-ounce packages of the frozen pureed squash for the cut-up fresh butternut, and it works out perfectly. It also makes this soup really quick and easy. My husband would be happy if I made this soup once a week.
Excellent!! Everyone loved it! I added a dash of turmeric, a dash of nutmeg, and no black pepper.
One of the most delicious butternut squash soups I've ever had.
I have tried other Squash soups and this one is far and above those I have tried. It is a definite keeper. Great flavor. Easy to make. We all loved it.
This is probably one of the best soups I've ever made, so many compliments from my guest. Easy, and delicious.