Name: Creamy & Light Summer Squash Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: US
Ingredients: 1 (1 pound) butternut squash, peeled and cubed; 0.25 cup water; 0.75 cup whole milk; 0.5 cup shredded Cheddar cheese, or more to taste; Salt and freshly ground black pepper to taste; 2 tablespoons sour cream, or to taste; 2 tablespoons chopped fresh cilantro, or to taste

Butternut Squash Soup

Simple Summer Squash Soup

Aug 10, 2025
by Adriana Farrell
- 3.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

15 mins
TOTAL TIME

25 mins
SERVING

4 People
VIEWS

6

Embrace the essence of summer with this vibrant and velvety squash soup. A symphony of sweet squash, creamy dairy, and sharp cheddar, finished with a refreshing swirl of sour cream and herbaceous cilantro. This simple yet elegant soup is a delightful ode to seasonal flavors.

Ingridients

Adjust Servings

1 (1 pound) butternut squash, peeled and cubed

0.25 cup water

0.75 cup whole milk

0.5 cup shredded Cheddar cheese, or more to taste

Salt and freshly ground black pepper to taste

2 tablespoons sour cream, or to taste

2 tablespoons chopped fresh cilantro, or to taste

Nutrition

Carbohydrate

16 g
Cholesterol

23 mg
Fiber

2 g
Protein

6 g
Saturated Fat

5 g
Sodium

154 mg
Sugar

5 g
Fat

8 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

15 mins

Prepare the Squash: Set up a steamer insert in a saucepan, filling with water just below the steamer's base. Bring the water to a vigorous boil. Add the cubed butternut squash, cover, and steam until fork-tender (approximately 15 minutes).

02

Step

5 mins

Blend to Perfection: In a blender, combine the steamed squash and water. Process until completely smooth, achieving a silky texture. Introduce the milk and Cheddar cheese, blending again until fully incorporated and smooth. Season generously with salt and freshly ground black pepper to your liking.

03

Step

2 mins

Serve with Flair: Gently transfer the soup to individual serving bowls. Crown each bowl with a dollop of sour cream and a scattering of fresh cilantro, adding a final touch of flavor and visual appeal. Serve immediately and enjoy!

For a richer flavor, try roasting the squash instead of steaming it. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized.
Experiment with different cheeses! Gruyere, Monterey Jack, or even a smoked Gouda would be delicious alternatives to Cheddar.
If you prefer a thinner soup, add more milk or broth until you reach your desired consistency.
This soup is delicious served hot or cold, making it a versatile dish for any time of year.
To make this recipe vegan, substitute the whole milk with cashew or almond milk and use a plant-based cheddar alternative.

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Adriana Farrell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.