Butternut Squash Cheddar Soup

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins


2pounds butternut squash, peeled and cut into chunks
4cups low-sodium chicken broth
1clove garlic, chopped
1cup light sour cream
1/2cup shredded sharp Cheddar cheese (such as Cabot)
1tablespoon butter
1/4teaspoon ground red pepper
1tablespoon sugar
1/4teaspoon salt
1/8teaspoon White pepper
-- Chopped chives (optional)


  1. Combine squash and broth in a saucepan; bring to a boil over high heat. Reduce heat to medium and simmer until squash is very tender, about 20 minutes. Cool.
  2. Place squash mixture and garlic in food processor or blender. Process until smooth.   Return mixture to saucepan. Stir in sour cream, cheese, butter, red pepper, sugar, salt and pepper. Cook over low heat, stirring until thoroughly heated (do not boil). Garnish with chives, if desired.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 1
  • Fat 7g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 190mg
  • Potassium 470mg
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 4g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 250%
  • Vitamin C 40%
  • Calcium 15%
  • Iron 6%