Description

This creamy butternut squash and apple cider cheddar soup is topped with garlic grilled cheese croutons for a cozy autumn meal. The blend of roasted squash, tangy cider, and sharp cheddar creates a warm, flavorful bowl perfect for chilly evenings.

Ingredients

Scale

1 large butternut squash peeled seeded and cubed

1 tablespoon olive oil

1 medium onion diced

3 cloves garlic minced

3 tablespoons butter

3 cups low sodium vegetable broth

1.5 cups apple cider

1 cup sharp cheddar cheese shredded

0.5 teaspoon ground nutmeg

0.25 teaspoon cinnamon

salt and black pepper to taste

4 slices country bread

2 tablespoons butter softened

0.5 teaspoon garlic powder

1 tablespoon chopped parsley

1 cup extra sharp cheddar shredded

Instructions

1. Preheat oven to 400°F and toss squash cubes with olive oil salt and pepper then roast for 25 to 30 minutes until tender

2. In a large pot melt butter over medium heat then add onion and cook until translucent about 5 minutes

3. Stir in garlic and cook 30 seconds

4. Add roasted squash apple cider and broth then bring to a boil

5. Reduce heat and simmer for 15 minutes

6. Use an immersion blender to puree the soup until smooth

7. Stir in shredded cheddar off the heat until melted then season with nutmeg salt and pepper

8. Mix softened butter garlic powder and parsley and spread on bread

9. Assemble sandwiches with cheese and grill in a pan 2 to 3 minutes per side until golden

10. Cut grilled cheese into cubes for croutons

11. Ladle soup into bowls and top with grilled cheese croutons

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: soup
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 10
Sodium: 800
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 12
Cholesterol: 40

Keywords: butternut squash soup, apple cider cheddar soup, fall soup, garlic grilled cheese croutons, comfort food, autumn recipe, cozy dinner