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Spiced Butternut Squash Soup with Cheddar & Granola

A comforting soup combining the sweet flavors of roasted butternut squash with warm spices, topped with melted cheddar and crunchy granola.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Butternut Squash Pumpkin can be used as a substitute.
  • 2 tablespoons Olive Oil Coconut oil can be used for a unique twist.
  • 1 large Onion Shallots can also be used.
  • 4 cloves Garlic Minced.
  • 4 cups Vegetable or Chicken Broth Low-sodium recommended if watching salt intake.
  • 1 teaspoon Cinnamon Nutmeg can be an alternative.
  • 1 tablespoon Ginger Freshly grated; dried ginger can work as well.
  • to taste Salt and Pepper Essential seasonings.
  • 1 cup Sharp Cheddar Cheese Grated; vegan cheese can be used for a dairy-free option.
  • 1 cup Granola Use a nut-free blend if allergies are a concern.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for approximately 30 minutes until tender.
Cooking
  1. In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until translucent, around 5 minutes.
  2. Stir in the minced garlic, grated ginger, cinnamon, salt, and pepper. Cook until fragrant.
  3. Once the squash is cooked, scoop the flesh into the pot. Pour in the broth and stir to combine. Bring to a boil and then reduce to a simmer for about 10 minutes.
  4. Using an immersion blender, blend until smooth and creamy.
  5. Stir in the sharp cheddar until melted. Taste and adjust seasonings as desired.
Serving
  1. Serve warm, garnished with a sprinkle of granola and remaining cheddar.

Notes

For an added kick, toss in a pinch of red pepper flakes or cayenne during the sauté. Fresh herbs such as thyme or sage can enhance flavors. This soup stores well in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.