Spiced Butternut Squash Soup with Cheddar & Granola

This spiced butternut squash soup hits all the right notes with warming spices, woodsy herbs, a splash of white wine, and sharp cheddar cheese. It’s blended up until smooth and creamy, and made extra special with a topping of crunchy granola.

This recipe is sponsored by Bob’s Red Mill.

spiced butternut squash soup – the details

I’d say this is my ideal butternut squash soup – extra creamy, complex and comforting in flavor, yet very simple to make.

You’ll start by roasting the butternut squash which intensifies the sweet, rich squash flavor. To roast it, all you have to do is cut the squash in half, remove the seeds, coat it with olive oil, season with salt, and throw it in the oven. The squash can then easily be scooped out of the skin.

Once the squash is roasted, you can start building the rest of the soup in a big pot on the stove. Onions cooked in melted butter are the perfect base layer. Next up, lots of warming spices go in – cinnamon, cayenne pepper, and a little nutmeg. Bay leaves, thyme, and sage add another layer of depth, while a splash of white wine brings a little acidity.

At this point, the roasted squash can be added in, along with your stock of choice (I like to use chicken stock, but vegetable stock works just as well). Since the squash is already tender, you’ll just want to simmer the soup for about 15 minutes so all of the flavors can meld together.

The soup gets blended until smooth, and then a splash of cream and lots of sharp cheddar cheese go right on in. The cream adds a silkiness and the cheese adds a final punch of flavor. I absolutely love the combination of sweet squash and tangy cheddar.

The final special touch? Homemade granola made with my go-to Bob’s Red Mill Old Fashioned Rolled Oats. These oats are a staple in my kitchen around this time of year. And making granola is one of my favorite things to do with them.

It may be an unexpected soup topping, but trust me, you will love how the granola adds a warming, hearty crunch to every spoonful of creamy soup. It’s the perfect thing to drive home the cozy fall flavors.

Spiced Butternut Squash Soup with Cheddar & Granola

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creamy, spiced butternut squash soup full of warming spices, herbs, a splash of white wine, and sharp cheddar cheese…topped with crunchy homemade granola

servings: 4-6

Ingredients

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Granola

• 1 egg white
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ¼ tsp kosher salt
• ⅛ tsp ground nutmeg
• 4 tbsp olive oil
• ¼ cup light brown sugar
• 1 ¼ cups old-fashioned rolled oats
• ½ cup chopped pecans
• ¼ cup pumpkin seeds

Spiced Butternut Squash Soup

• 1 (3 lb) butternut squash, halved lengthwise + seeds scooped out
• olive oil
• kosher salt
• 2 tbsp unsalted butter
• 1 large onion, diced
• freshly cracked black pepper
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ⅛ tsp ground nutmeg
• 2 bay leaves
• 1 small bunch fresh thyme sprigs, tied in kitchen twine
• 1 tbsp chopped fresh sage
• ½ cup white wine
• 1 qt chicken (or vegetable) stock
• ½ cup heavy cream
• 4 oz sharp cheddar cheese, shredded

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Instructions

Granola

1. Preheat the oven to 325°F. Line a sheet pan with a piece of parchment paper.
2. Add the egg white, cinnamon, cayenne, salt, and nutmeg to a mixing bowl. Whisk to combine. Whisk in the melted butter and brown sugar until smooth. Fold in the oats, pecans, and pumpkin seeds until evenly coated. 
3. Spread the granola mixture evenly onto the prepared sheet pan. Bake for 25-30 minutes, or until golden brown and crisp. Allow to fully cool. Store in an airtight container at room temperature for up to a week.

Spiced Butternut Squash Soup

1. 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 good pinch of salt. Arrange the squash cut-side down. Roast for 45 minutes, or until tender.
2. 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. Saute for about 6 minutes, stirring occasionally.
3. Stir in the cinnamon, cayenne, nutmeg, baly leaves, thyme sprigs, and sage. Deglaze the pot with the white wine. Allow the wine to simmer for a couple of minutes.
4. Use a large spoon to scoop the squash out of the skins and add it to the pot. Pour in the chicken 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.
5. 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 the cream and cheddar cheese. Stir until the cheese is melted. Taste the soup and season to taste.
6. Serve the soup with the granola, freshly cracked black pepper, and fresh thyme leaves on top.