Butternut Squash, Apple and Cheddar Soup

  • prep time15 min
  • total time 45 min
  • serves 6

A hearty soup with warm, smooth flavours and garnished with sour cream and pepitas.

Courtesy of Alison Kent

32 Ratings
Directions for: Butternut Squash, Apple and Cheddar Soup


2 Tbsp (30 mL) butter

1 onion, chopped

1 carrot, chopped

1 sweet red pepper, chopped

2 clove garlic, minced

1 butternut squash, peeled, seeded and cut into small chunks (about 3 lb/1.5 kg)

4 cup (1 L) sodium-reduced chicken broth or vegetable broth

1 cup (250 mL) unsweetened apple cider (or apple juice)

1 tsp (5 mL) caraway seeds

½ tsp (2 mL) each salt and pepper

¼ tsp (1 mL) ground nutmeg

1 cup (250 mL) shredded Black Diamond Old Cheddar Cheese (about 4 oz/125 g)

⅓ cup (75 mL) sour cream or Greek yogurt

⅓ cup (75 mL) toasted pepitas (green pumpkin seeds) or sunflower seeds


1. In a large saucepan, melt butter over medium-high heat; fry onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Add squash, broth, cider, water, caraway, salt and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat; let cool slightly.

2. In batches, purée soup in a blender (or use an immersion blender directly in pot) until smooth. Return to pot; stir in cheese, heating through over medium heat and stirring often, just until cheese melts and soup is steaming. Ladle into bowls; garnish with a dollop of sour cream and sprinkle of pepitas.

See more: Vegetables, Soup, Cheese, Eggs/Dairy, Main, Dinner, Healthy



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