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Baked Squash Soup With Cheddar Cheese Recipe

Indulge in this creamy, low-fat Baked Squash Soup with Cheddar Cheese! Roasted butternut squash, sautéed shallots, and a touch of white wine create a depth of flavor that's simply irresistible. Topped with melted cheddar and a sprinkle of chives, this comforting soup is perfect for a cozy night in. Easy to make and unbelievably delicious!

Prep Time 20 mins
Cook Time 90 mins
Calories 369.1 kcal
Protein 35g
Rating 5.0 (1 Reviews)
Baked Squash Soup With Cheddar Cheese 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Squash Soup With Cheddar Cheese

  • Butternut Squash
  • 1/4 teaspoon salt
  • Black Pepper
  • Vegetable Oil
  • 1/2 cup finely chopped shallots
  • Dry White Wine
  • Chicken Stock
  • Skim Milk
  • French Bread
  • Low Fat Cheddar Cheese
  • 1 tablespoon chopped fresh chives (optional)

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How to Make Baked Squash Soup With Cheddar Cheese

  1. Preheat oven to 400°F (200°C).
  2. Halve one medium butternut squash lengthwise. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place squash halves cut-side down on a baking sheet. Cover loosely with aluminum foil.
  4. Bake for 50-60 minutes, or until tender.
  5. Scoop the cooked squash flesh from the shells and transfer to a food processor or blender. Set aside. Discard the shells.
  6. In a small saucepan, heat 1 tablespoon olive oil over medium heat.
  7. Add 1/2 cup finely chopped shallots and sauté for 3 minutes, or until softened.
  8. Add 1/4 cup dry white wine and cook, uncovered, for 2 minutes, or until reduced to 2 tablespoons.
  9. Stir in 4 cups vegetable or chicken stock, 1 cup milk (or cream for a richer soup), and the remaining 1/8 teaspoon each of salt and pepper.
  10. Add the cooked squash to the food processor with the shallot mixture.
  11. Blend until completely smooth, working in batches if necessary.
  12. Divide half of the soup among four 1 1/2-cup ovenproof bowls or baking dishes.
  13. Place a slice of bread (about 1/4 inch thick) on top of each portion. Sprinkle each with 2 tablespoons shredded cheddar cheese.
  14. Top with the remaining soup and sprinkle with the remaining cheese (about 2 tablespoons per bowl).
  15. Set the bowls on a baking sheet. Bake for 25 minutes, or until bubbling and cheese is melted and golden.
  16. Optionally, broil for 1-2 minutes to brown the cheese further. Sprinkle with 1 tablespoon chopped fresh chives before serving.
  17. Yields 4 servings (approximately 1 1/2 cups each)

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

17g

Fat

9g

Carbs

20g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes American Healthy Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Soups Stews Vegetables American Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Squash 4 Hours Or Less