One of the coziest meals to indulge in as the weather turns colder is a delicious bowl of homemade soup. You’ll find plenty of savory soup recipes on our website and this butternut squash soup recipe is one of our favorites. The combination of sweet onions, butternut squash, honeycrisp apples, grated Cabot Sharp Cheddar and other ingredients creates a smooth texture and a rich flavor. Make it and then share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.
To make 6 servings of this easy butternut squash soup recipe, sauté onions with Cabot Salted Butter over low-medium heat in a large stock pot until translucent. Next, add squash, apples, and homemade chicken stock (or prepared chicken broth) in a large pan and bring to a boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes, or until very tender.
Uncover and let cool. Once cooled, puree in a blender or food processor, working in batches if necessary.
Whisk the soup until heated through (do not allow to boil). Serve with chopped fresh chives for garnish.
Looking for a lower fat version of butternut soup that’s full of flavor? Give our Cabot Reduced Fat Butternut Squash Soup a try. Cabot is a cooperative of over 800 farm families. We work hard to produce our award-winning dairy products. We’d love to hear your feedback on this recipe so, if you have a chance, please rate and review it. We think you’ll find it’s one of the best butternut squash soup recipes around!
1 tablespoon Cabot Salted Butter
½ sweet onion, diced
2 pounds butternut squash, peeled and cut into chunks
2 honeycrisp apples, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Plain Greek Yogurt
4 ounces Cabot Sharp Cheddar, grated (about ½ cup)
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
Chopped fresh chives for garnish
SAUTÉ onions with butter over low medium heat in a large stock pot until translucent.
ADD squash, apples, 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 yogurt, cheese, and ground red pepper. Add salt and ground pepper to taste.
WHISK soup just until heated through (do not allow to boil). Serve sprinkled with chives.
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