Creamy Butternut Squash Soup with Cheddar and Sage: A Cozy Fall Comfort Bowl
Craving a warm, velvety soup that tastes like autumn in a bowl? This creamy butternut squash soup with sharp cheddar and aromatic sage is your answer!
This recipe delivers rich, comforting flavors with minimal effort. It’s naturally sweet from roasted squash, savory from melted cheddar, and elevated with fresh sage. Perfect for meal prep, family dinners, or impressing guests without stress.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 40 mins | 55 mins | 6 | Easy |
What You’ll Need
For the Soup Base
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 large (about 3 lbs) | Pre-cut cubes save time |
| Olive oil | 3 tablespoons | Divided |
| Yellow onion | 1 medium, diced | Sweet onion works too |
| Garlic cloves | 3, minced | Fresh is best |
| Vegetable broth | 4 cups | Chicken broth also works |
| Heavy cream | 1 cup | Half-and-half for lighter version |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
For the Flavor Boost
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp cheddar cheese | 1 cup, shredded | Freshly grated melts better |
| Fresh sage leaves | 8-10 leaves | Dried sage won’t work the same |
| Butter | 2 tablespoons | For crispy sage garnish |
| Nutmeg | Pinch | Optional but adds warmth |
Substitutions
- Dairy-free: Use coconut cream and nutritional yeast instead of cream and cheddar.
- No fresh sage: Use 1 teaspoon dried thyme plus rosemary.
- Vegan butter: Works perfectly for frying sage.
Step-by-Step Directions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes until fork-tender and caramelized at the edges. This roasting step deepens the flavor significantly.
Pro Tip: Buy pre-cut squash to save 10 minutes of prep time. No judgment here!
2. Sauté the Aromatics
While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
Don’t skip this step! Sautéing the onion brings out natural sweetness that balances the soup.
3. Combine and Simmer
Add the roasted squash to the pot with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. This allows the flavors to meld together beautifully.
4. Blend Until Silky
Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer to a regular blender in batches (fill only halfway to avoid hot liquid explosions). Blend until velvety.
Safety first: If using a regular blender, remove the center cap and cover with a towel to let steam escape.
5. Add Cream and Cheddar
Return the soup to medium-low heat. Stir in the heavy cream and shredded cheddar cheese. Whisk continuously until the cheese melts completely and the soup is creamy. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.
6. Make Crispy Sage
In a small skillet, melt butter over medium heat. Add sage leaves and fry for 2-3 minutes until crispy and fragrant. Transfer to a paper towel to drain. These make an incredible garnish.
7. Serve and Enjoy
Ladle the soup into bowls. Top with crispy sage leaves and extra shredded cheddar. Serve immediately while piping hot.
How to Serve
This butternut squash soup pairs beautifully with:
- Crusty sourdough bread or garlic bread for dipping
- Simple green salad with balsamic vinaigrette
- Grilled cheese sandwiches for the ultimate comfort meal
- Toasted pumpkin seeds sprinkled on top for crunch
Garnish ideas: Drizzle with cream, add a sprinkle of smoked paprika, or top with croutons for texture contrast.
Expert Tips for Success
Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight! Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
Freezing: This soup freezes beautifully for up to 3 months. Freeze in portions before adding the cream and cheese. Thaw overnight in the fridge, then reheat and stir in the dairy.
Make it heartier: Add cooked white beans, crispy bacon crumbles, or roasted chickpeas for extra protein.
Adjust consistency: Too thick? Add more broth. Too thin? Simmer uncovered for 10 minutes to reduce.
Flavor variations: Try adding a tablespoon of maple syrup for sweetness, curry powder for warmth, or a splash of apple cider for tanginess.
Common Questions
Can I use a different type of squash?
Yes! Acorn squash, kabocha, or even sweet potato work well. The flavor will be slightly different but equally delicious.
What if I don’t have an immersion blender?
A regular blender works perfectly. Just blend in small batches and be careful with the hot liquid. A food processor also works but may require straining for ultimate smoothness.
Can I make this soup ahead of time?
Absolutely! Make the soup up to 3 days ahead without the cream and cheese. Reheat and add the dairy just before serving for the best texture.
Why is my soup grainy instead of smooth?
This happens when cheese is added to soup that’s too hot. Reduce heat to low before adding cheddar and whisk constantly. Using freshly shredded cheese (not pre-shredded) also helps.
How do I prevent the soup from curdling?
Add cream and cheese at the end over low heat. Never boil the soup after adding dairy. Stir constantly and remove from heat once the cheese melts completely.
Final Thoughts
This creamy butternut squash soup with cheddar and sage is a fall favorite that’s easy enough for weeknight dinners yet impressive enough for company. The combination of sweet roasted squash, tangy cheddar, and earthy sage creates a flavor profile that’s truly irresistible. Give it a try this week—your taste buds will thank you!
