Why You’ll Love This Recipe
This butternut squash soup is simple to prepare and bursting with flavor. The smooth texture combined with the richness of Cheddar cheese makes it irresistibly creamy. You can customize it to suit your taste with optional toppings like sour cream and fresh cilantro. Plus, it’s healthy and light, making it a great addition to any meal plan or a perfect stand-alone dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (1-pound) butternut squash, peeled and cubed
- ¼ cup water
- ¾ cup whole milk
- ½ cup shredded Cheddar cheese (or more to taste)
- Salt and ground black pepper to taste
- 2 tablespoons sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
directions
- Steam the squash: Place a steamer insert into a saucepan and fill it with water just below the bottom of the steamer. Bring the water to a boil, then add the cubed butternut squash. Cover and steam for about 15 minutes, or until the squash is tender.
- Blend the soup: Transfer the steamed squash and water into a blender and blend until smooth. Add the whole milk and shredded Cheddar cheese, then blend again until smooth. Season with salt and pepper to taste.
- Serve: Transfer the soup to serving bowls. Optionally, top each bowl with a dollop of sour cream and a sprinkle of fresh cilantro.
- Enjoy: Serve warm and enjoy your creamy, comforting squash soup!
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Dairy-free option: Substitute the whole milk with coconut milk or a plant-based milk, and omit the Cheddar cheese for a dairy-free version.
- Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
- Herb twist: Add a few sprigs of thyme or rosemary during steaming for extra herbal flavor.
- Roasted squash flavor: For a deeper, caramelized flavor, roast the butternut squash instead of steaming it.
storage/reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or water to adjust the consistency if needed.
FAQs
1. Can I use frozen butternut squash?
Yes! You can use frozen butternut squash cubes in place of fresh squash. Just be sure to steam them until tender before blending.
2. Can I make this soup without cheese?
Yes, you can skip the cheese if you prefer a lighter version or make it vegan by using plant-based cheese.
3. Can I use a different type of squash?
Yes, you can substitute butternut squash with other varieties like acorn squash or pumpkin. Keep in mind that the flavor and texture may vary slightly.
4. How can I make the soup thicker?
To thicken the soup, you can add more squash or reduce the amount of milk. Alternatively, blend a portion of the soup with additional squash for a thicker texture.
5. Can I make this ahead of time?
Yes, this soup stores well and can be made ahead. Let it cool, then refrigerate and reheat when ready to serve.
6. Can I add other vegetables to the soup?
Definitely! Feel free to add other vegetables like carrots, onions, or sweet potatoes for a different twist.
7. Is this soup vegan?
It can be made vegan by using plant-based milk and skipping the cheese. You can also use a vegan sour cream alternative for topping.
8. Can I use a hand blender instead of a regular blender?
Yes, you can use an immersion blender directly in the pot to blend the soup until smooth.
9. How do I make this soup creamier?
Add more milk or use heavy cream instead of whole milk for an even creamier texture.
10. Can I freeze the soup?
Yes, this soup freezes well. Just make sure to cool it completely before freezing.
Conclusion
This Simple Summer Squash Soup is a delicious, healthy, and easy-to-make dish that’s perfect for a light meal or appetizer. Whether you enjoy it as is or make a few modifications, it’s a comforting, creamy soup that’s sure to please. Plus, it’s a great way to enjoy seasonal squash in a fresh, flavorful way!
Simple Summer Squash Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Simple Summer Squash Soup is a light, creamy, and comforting dish made with fresh butternut squash, Cheddar cheese, and a flavorful broth. Perfect for a light meal or appetizer.
Ingredients
1 (1-pound) butternut squash, peeled and cubed
¼ cup water
¾ cup whole milk
½ cup shredded Cheddar cheese (or more to taste)
Salt and ground black pepper to taste
2 tablespoons sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Instructions
- Steam the squash: Place a steamer insert into a saucepan and add water just below the steamer. Bring to a boil, add cubed squash, cover, and steam for 15 minutes until tender.
- Blend the soup: Transfer squash and water into a blender and blend until smooth. Add milk and shredded cheese, then blend again until smooth. Season with salt and pepper to taste.
- Serve: Pour soup into bowls and optionally top with sour cream and fresh cilantro.
- Enjoy: Serve warm and enjoy your creamy, comforting squash soup!
Notes
For a dairy-free option, use coconut or plant-based milk and skip the cheese.
For added spice, sprinkle cayenne pepper or add hot sauce.
Try adding thyme or rosemary during steaming for extra flavor.
Roast the squash for a caramelized flavor instead of steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
