Easy Butternut Cheddar Soup with Onion Croutons

Mashed winter squash practically makes itself into soup. It just requires a little seasoning and thinning out. I've always loved the combination of sweet squash with salty cheddar cheese. So I diluted the squash with some chicken stock and stirred in some finely grated extra reserve Kerrygold cheddar, and milk. I made some quick croutons with leftover onion rolls. A perfect crunch to the silky soup. I contemplated chucking in some of the other leftovers, but I thought I'd quit while I was ahead. You can certainly make this soup strictly with pumpkin or squash or a combination of the two, as I did. You can also use any kind of cheese, cream, or milk you have in the fridge. It's super adaptable. But I must say, it was pretty perfect as is.
By | September 21, 2015

Ingredients

Soup
  • 1 butternut squash, cooked and mashed (or pumpkin)
  • 1 1/2 cups chicken stock, heated
  • 1/4 teaspoon garlic powder
  • 1/4 cup sour cream
  • 1/2 cup 2% low-fat milk
  • 3 ounces finely grated sharp cheddar cheese
  • salt and pepper
Croutons
  • 4 cups cubed onion rolls or other leftover rolls
  • 2 tablespoons olive oil
  • 1 ounce Romano cheese, grated

Preparation

  1. In a medium saucepan, combine mashed squash and next 7 ingredients. Whisk well and heat over low heat. Blend with an immersion blender or just mash with a potato masher.
  2. Combine cubed onion rolls, olive oil and cheese. Toss well. Place on a baking sheet and bake at 375 for 20 minutes or until crunchy and browned. Serve with soup.
 

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Spinach Cheese Stuffed Butternut Squash

Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.

Ingredients

Soup
  • 1 butternut squash, cooked and mashed (or pumpkin)
  • 1 1/2 cups chicken stock, heated
  • 1/4 teaspoon garlic powder
  • 1/4 cup sour cream
  • 1/2 cup 2% low-fat milk
  • 3 ounces finely grated sharp cheddar cheese
  • salt and pepper
Croutons
  • 4 cups cubed onion rolls or other leftover rolls
  • 2 tablespoons olive oil
  • 1 ounce Romano cheese, grated
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