Baked Squash Soup with Cheddar Cheese

Experience the ultimate comfort food with this creamy Baked Squash Soup with Cheddar Cheese, a rich and velvety blend of roasted butternut squash, hearty vegetable broth, and sharp cheddar cheese. The natural sweetness of caramelized squash is perfectly balanced with aromatic garlic, sautéed onions, and a hint of nutmeg, creating a flavorful base for this nourishing favorite. Infused with a touch of heavy cream and finished with fresh thyme, this soup is as elegant as it is satisfying. Its oven-roasted preparation enhances depth of flavor, while an optional garnish of crispy croutons or extra cheddar adds the perfect finishing touch. Ready in just over an hour, it’s an irresistible fall-inspired recipe that’s perfect for cozy weeknight dinners or elegant holiday gatherings.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium-sized butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup sharp cheddar cheese
• 0.25 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon fresh thyme leaves
• 0.5 cup croutons (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.

Step 3

Roast the squash in the oven for 35-40 minutes, or until the flesh is fork-tender and slightly caramelized. Remove from the oven and let it cool slightly.

Step 4

While the squash is roasting, roughly chop the onion and mince the garlic cloves.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until translucent and soft.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Using a spoon, scoop the roasted squash flesh into the pot with the onions and garlic, discarding the skins.

Step 8

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 9

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to puree the soup in a countertop blender, then return it to the pot.

Step 10

Stir in the heavy cream, sharp cheddar cheese, nutmeg, salt, black pepper, and thyme leaves. Cook over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.

Step 11

Taste and adjust seasoning as necessary. If the soup is too thick, you can thin it out with additional vegetable broth or water.

Step 12

Ladle the soup into bowls and optionally top with extra cheddar, croutons, or a sprinkle of fresh thyme leaves for garnish. Serve warm and enjoy!

Nutrition Facts

Serving size	(1605.7g)

Amount per serving	% Daily Value*
Calories	2555.2

Total Fat 174.2g	0%
Saturated Fat 81.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 361.1mg	0%
Sodium 5480.9mg	0%
Total Carbohydrate 178.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 24.0g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 1079.8mg	0%
Iron 8.9mg	0%
Potassium 2130.1mg	0%

*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.

Source of Calories

Fat: 62.4%

Protein: 9.2%

Carbs: 28.4%