Cheese Pairings To Enhance Butternut Squash Soup

Butternut squash soup is a versatile dish that can be served with a variety of cheeses. For a classic combination, opt for a sharp cheddar cheese, which adds a punch of flavour to the soup. For something different, try blue cheese, which adds a salty, piquant twist. If you're after a tangy flavour, goat's cheese is a great option, and cream cheese will give your soup a rich and creamy texture.

Butternut squash soup with blue cheese

If you're making a butternut squash soup with blue cheese, you can roast the butternut squash in the oven, tossing it with olive oil, paprika, salt and pepper, and spreading it out on a baking sheet. While the squash is roasting, you can sauté some onion in a large soup pot. Once the squash is roasted, add it to the pot with some vegetable or chicken stock, and bring to a boil. Then, reduce the heat and simmer for about 15 minutes. Remove the soup from the heat and add the blue cheese, blending until smooth. You can also add milk to the soup for a creamier texture.

For a more mild blue cheese flavour, you can opt for a Gorgonzola or Danish blue cheese. If blue cheese is a deal-breaker, you could try substituting it with goat's cheese or crème fraîche, which will provide a similar flavour.

Butternut squash soup with goat cheese

A creamy, rich, and tangy soup that's perfect for chilly evenings. This soup is a great make-ahead option for a cozy weeknight meal, a Thanksgiving appetizer, or a date night dish.

Ingredients:

• Butternut Squash
• Olive Oil
• Kosher Salt
• Bacon
• Onion
• Garlic
• Chicken Broth/Stock
• Goat Cheese
• Heavy Cream/Half and Half
• Black Pepper

Optional Ingredients:

• Pumpkin
• Rosemary, Sage, or Thyme
• Crème Fraîche

Instructions:

• Roast the butternut squash in the oven: cut the squash in half, remove the seeds, drizzle with olive oil, and season with salt. Roast at 400°F for 45-60 minutes or until tender.
• Cook the bacon in a large pot over medium-high heat until crispy. Set aside the bacon and leave the bacon fat in the pot.
• Reduce the heat to medium-low and add onion and garlic to the pot. Sauté until soft and translucent.
• Add the roasted butternut squash to the pot along with a pinch of salt. Stir until the squash has soaked up the bacon fat.
• Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits. Then, add the remaining broth.
• Bring the mixture to a simmer and add the goat cheese and black pepper. Cook until the goat cheese has mostly melted.
• Turn off the heat and carefully blend the soup with an immersion blender until smooth.
• Add heavy cream or half and half, and stir to combine.
• Ladle the soup into bowls and top with extra goat cheese and crispy bacon pieces.

Tips:

• For a vegetarian option, omit the bacon and use butter or olive oil instead of bacon fat.
• You can also roast the garlic along with the butternut squash for a deeper flavor.
• If you don't have an immersion blender, you can use a regular blender, but be sure to remove the top cap to allow steam to escape.
• This soup can be made ahead and stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Spiced butternut squash soup with cheddar and granola

This spiced butternut squash soup is a perfect blend of warming spices, woodsy herbs, a splash of white wine, and sharp cheddar cheese. The soup is blended until smooth and creamy, and topped with crunchy granola.

Ingredients:

• 1 (3 lb) butternut squash, halved lengthwise, seeds scooped out
• 2 tbsp unsalted butter
• 1 large onion, diced
• Freshly cracked black pepper
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ⅛ tsp ground nutmeg
• 1 small bunch of fresh thyme sprigs, tied in kitchen twine
• 1 tbsp chopped fresh sage
• 1 qt chicken or vegetable stock
• 4 oz sharp cheddar cheese, shredded

For the granola:

• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ⅛ tsp ground nutmeg
• ¼ cup light brown sugar
• 1 ¼ cups old-fashioned rolled oats
• ½ cup chopped pecans
• ¼ cup pumpkin seeds

Method:

Preheat the oven to 400°F. Place the butternut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a pinch of salt. Arrange the squash cut-side down and roast for 45 minutes, or until tender.

Once the squash is cool enough to handle, heat a 5 ½ qt Dutch oven (or heavy-bottomed pot) over medium heat. Add the butter and let it melt. Add the diced onions. Season well with salt and black pepper. Sauté for about 6 minutes, stirring occasionally.

Stir in the cinnamon, cayenne pepper, nutmeg, bay leaves, thyme sprigs, and sage. Deglaze the pot with the white wine. Allow the wine to simmer for a couple of minutes.

Use a large spoon to scoop the squash out of its skin and add it to the pot. Pour in the chicken or vegetable stock. Season with more salt. Bring the soup to a simmer over medium-high heat. Reduce the heat to medium-low and gently simmer for about 15 minutes.

Ladle the soup into a large blender and blend until smooth, working in batches as needed. Wipe out the pot and transfer the soup back into it. Add a splash of cream and the cheddar cheese. Stir until the cheese is melted. Taste the soup and season to taste.

Serving:

Serve the soup with the granola, freshly cracked black pepper, and fresh thyme leaves on top.

Butternut squash soup with apple grilled cheese sandwiches

Ingredients

For the soup:

• Grapeseed oil or coconut oil
• Fresh ginger
• Cumin
• Turmeric
• Cayenne pepper
• Butternut squash
• Light coconut milk
• Low-sodium no-chicken broth or chicken broth
• Apple
• Lime juice

For the sandwiches:

• Whole-wheat country bread
• Smoked Gouda or Cheddar cheese
• Ground pepper

Method

First, make the soup. Heat oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until soft, about 3 minutes. Add cumin, turmeric and cayenne; cook for 30 seconds. Next, add the squash, coconut milk, broth, half the apple slices and salt. Bring to a boil, then reduce the heat and cook until the squash is tender, about 20 minutes. Stir in lime juice, then remove from heat. Puree the soup in the pan using an immersion blender or in batches in a blender.

For the sandwiches, divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat oil in a large nonstick skillet over medium heat. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half.

Garnish the soup with the reserved coconut milk, more cayenne and ground pepper, if desired. Serve with the sandwiches for a comforting and easy weeknight dinner.

Tips

• This soup is a nice change of pace from grilled cheese's usual partner, tomato soup.
• Layering apple slices into grilled cheese sandwiches adds a little crunch to a favourite soup dipper.
• If you have a sensitive palate, cut back on the spices.
• Be sure to use seasonal squash for the best squash flavour.
• The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.

Butternut squash soup with cream cheese

Ingredients:

• 4 tablespoons of margarine or butter
• 1 medium-sized onion, chopped
• 6 cups of peeled and cubed butternut squash (from about 2 medium-sized squash)
• 6 tablespoons of chopped onion
• 4 cubes of chicken bouillon or 4 cups of chicken broth
• 1/2 teaspoon of dried marjoram or thyme
• 1/4 teaspoon of ground black pepper
• 1/8 teaspoon of ground cayenne pepper
• 2 (8-ounce) packages of cream cheese
• Salt to taste

Optional Ingredients:

• Chicken or vegetable stock
• Fresh herbs like thyme, rosemary or sage
• Sourdough bread or homemade croutons for serving
• Pumpkin seeds or fresh herbs for garnish

Instructions:

Start by melting the margarine or butter in a large saucepan over medium-low heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take around 5 minutes. Next, add the butternut squash, water (or stock), bouillon or broth, marjoram or thyme, black pepper, and cayenne pepper. Bring this mixture to a boil over medium-high heat. Then, reduce the heat and let it simmer until the squash is tender, which usually takes about 20 minutes.

Once the squash is tender, it's time to purée the mixture. You can use either a blender or a food processor for this step. Blend the squash mixture in batches with the cream cheese until you achieve a smooth consistency. Return the puréed soup to the saucepan and cook it until it is heated through.

Tips and Variations:

• You can adjust the amount of cream cheese to your preference. Using half the amount of cream cheese will make the soup less rich.
• For a dairy-free option, skip the cream cheese and add coconut cream instead.
• If you want to add more spice to your soup, include some crushed red peppers or an extra dash of cayenne pepper.
• A dash of maple syrup can enhance the natural sweetness of the squash.
• If you prefer to roast the butternut squash, simply drizzle the squash with olive oil, prick it with a fork, and roast it in the oven at 450°F for 30-60 minutes, or until soft.
• For a thicker soup, you can add some heavy cream or chicken broth after blending and blend again until smooth.
• Serve your soup with crusty bread or homemade croutons for a comforting and filling meal.

Frequently asked questions