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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm.
Step 2
Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until it softens and turns translucent.
Step 3
Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir frequently to avoid burning.
Step 4
Add the peeled and cubed butternut squash, chicken or vegetable broth, thyme, salt, and black pepper. Stir to combine.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
If desired, sprinkle paprika over the soup for a touch of color and extra flavor.
Step 9
Serve the soup warm, garnished with additional shredded cheddar, fresh thyme, or a drizzle of olive oil if desired. Enjoy!
Nutrition Facts
| Serving size | (2330.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1272.4 |
| Total Fat 73.9g | 0% |
| Saturated Fat 38.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 181.6mg | 0% |
| Sodium 3819.4mg | 0% |
| Total Carbohydrate 111.6g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 20.9g | |
| Protein 56.8g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 2063.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2915.3mg | 0% |
Source of Calories