Apple Cheddar Cheese Butternut Squash Soup Recipe

Recipe By Slurrp

This Apple Cheddar Cheese Butternut Squash Soup is a creamy and comforting dish that combines the sweetness of butternut squash with the tanginess of cheddar cheese and the subtle tartness of apples. It is a perfect fall soup that is packed with flavor and nutrients. The combination of ingredients creates a velvety texture and a rich taste that will warm you up on a chilly day.

4.8
22 Rating -
Rate
Non Vegdiet
45minstotal
5minsPrep
40minsCook
45m.total
5m.Prep
40m.Cook
Apple Cheddar Cheese Butternut Squash Soup
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ingredients serve

Ingredients for Apple Cheddar Cheese Butternut Squash Soup Recipe

  • 0.13 Butternut Squash, Peeled, Seeded, And Chopped
  • 1/4 Apples, Peeled, Cored, And Chopped
  • 0.13 Onion, Chopped
  • 1/4 tablespoon Butter
  • 1/2 cup Vegetable Broth
  • 0.13 cup Grated Cheddar Cheese
  • As required Salt And Pepper To Taste
  • as required Optional: Heavy Cream Or Coconut Milk, Cayenne Pepper Or Hot Sauce For Additional Flavor

Directions: Apple Cheddar Cheese Butternut Squash Soup Recipe

Cooking Directions

  • STEP 1.Start by peeling and chopping the butternut squash, apples, and onions.
  • STEP 2.In a large pot, melt butter over medium heat and saut茅 the onions until they become translucent.
  • STEP 3.Add the chopped butternut squash and apples to the pot and cook for a few minutes until they start to soften.
  • STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the squash is tender.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 6.Return the soup to the pot and stir in the grated cheddar cheese until melted and well combined.
  • STEP 7.Season with salt, pepper, and any other desired spices.
  • STEP 8.Serve the soup hot, garnished with some extra grated cheddar cheese and a sprinkle of chopped fresh herbs.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make the soup even creamier, you can add a splash of heavy cream or coconut milk.
  • For a spicier kick, you can add a pinch of cayenne pepper or a dash of hot sauce.
  • If you prefer a chunkier soup, you can reserve some of the cooked butternut squash and apples before pureeing and add them back into the soup after blending.

Storage and Serving

  • This soup is best served hot and fresh.
  • Garnish with some extra grated cheddar cheese and a sprinkle of chopped fresh herbs for added flavor and presentation.
  • Serve with crusty bread or a side salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition
value
124
calories per serving
8 g Fat12 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    12g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    12g
  • Fiber
    < 1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    263mg
  • Iron
    < 1mg
  • Vitamin A
    188mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    194mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp