Soups & Stews

Butternut Squash Soup

Butternut squash has been a culinary favorite for centuries, its roots tracing back to ancient civilizations in the Americas. The variety we know today, however, was developed in the 1940s by Charles Leggett, who combined the traits of gooseneck and hubbard squash to create a flavorful, transport-friendly hybrid. Originally named from the Narragansett word askutasquash, meaning 'eaten raw,' this winter squash has become beloved for its versatility and rich, sweet taste—especially when roasted or blended into soups. In the 20th century, butternut squash soup became a seasonal staple, celebrated for its nourishing warmth and complex, comforting flavor.

Butternut Squash Soup

This Roasted Butternut Squash Soup, inspired by Jamie Oliver, is a rich, comforting blend of seasonal flavors, combining the natural sweetness of butternut squash and apples with a hint of savory cheddar. A touch of Worcestershire sauce enhances the depth, while a sprinkle of cayenne and nutmeg adds a subtle warmth to this cozy, classic soup.

Servings

6-8

Prep Time

10 mins

Cook Time

1 hour

Ingredients

Total Time

1 hour 10 minutes

Equipment

Baking sheet
Large pot
Knife and cutting board
Spoon for scooping squash
Blender or immersion blender
Measuring spoons
Ladle for serving

Ingredients

Squash

1 large butternut squash, about 3 ¼ lbs
1 teaspoon olive oil

Soup Base

2 tablespoons butter
1 small yellow onion, diced
1 apple, peeled and diced (Honeycrisp, Gala, McIntosh, or Golden Delicious recommended)
3 cloves garlic, minced
1 teaspoon Worcestershire sauce (or substitute soy sauce)
5 cups chicken broth
¾ cup half and half (substitute with coconut milk or heavy cream if desired)
2 cups shredded cheddar cheese (shredded from a block for best melting results)

Seasonings

½ teaspoon salt
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon pepper
Pinch of cayenne
Pinch of nutmeg

Instructions

1. Roast the Squash

Preheat the oven to 425°F (220°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil, rubbing it into the flesh, and sprinkle lightly with salt and pepper.
Place the squash halves cut-side down on a rimmed baking sheet. Roast for about 45 minutes, or until the squash is soft when pierced with a fork. Set aside to cool slightly before scooping out the flesh.

2. Prepare the Soup

In a large pot, melt the butter over medium heat. Add the diced onions and cook for about 5 minutes, until they start to soften.
Add the diced apple and cook for an additional 10 minutes, stirring occasionally to prevent sticking.
Stir in the garlic, Worcestershire sauce, salt, rosemary, thyme, pepper, cayenne, and nutmeg. Let these cook for a minute or two until the garlic is fragrant.
Scoop the roasted squash flesh into the pot, stirring to incorporate it with the other ingredients. Gradually pour in the chicken broth, stirring as the squash breaks down to create a smooth base.
Increase the heat to bring the soup to a boil, then reduce to a simmer and cook for 15 minutes to let the flavors blend.

3. Blend the Soup

Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, work in batches with a blender, leaving the lid slightly open to let steam escape.
Return the pureed soup to low heat and stir in the half and half. Allow the soup to gently simmer until it reaches your preferred consistency.

4. Add the Cheese

Gradually stir in the shredded cheddar cheese, allowing it to melt fully into the soup. Avoid overheating the soup, as this can cause the cheese to become grainy.
Once the cheese is melted and incorporated, give the soup a final stir and adjust seasonings if desired.

Serving Suggestions and Tips

Serve warm and enjoy the rich, creamy texture with the flavors of roasted squash, savory spices, and a hint of apple.
To save time, you can roast the squash up to two days in advance. Store it in the fridge until ready to use.