Name: Butternut Squash Soup with Cheesy Toast Points
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, chopped; 4 cups vegetable broth; 1/2 cup heavy cream or coconut milk (optional); Salt and pepper to taste; 1/4 teaspoon ground nutmeg or cinnamon (optional); 4 slices bread (sourdough or baguette recommended); 1 cup grated cheese (cheddar, gruyere, or a mix)

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Creamy, comforting, and perfect for cooler days, this butternut squash soup is everything I look for in a warm bowl of goodness. Paired with crispy, cheesy toast points, it transforms into a cozy meal that feels both hearty and elegant. The natural sweetness of roasted squash meets savory spices and a touch of creaminess that brings it all together beautifully.

Why You’ll Love This Recipe

I love how simple yet flavorful this soup is. It only takes a few wholesome ingredients to create a rich, smooth soup that tastes like it’s been simmering all day. The cheesy toast points are an extra treat—I enjoy dunking them into the soup or eating them on the side for a satisfying crunch. It’s a great way to enjoy a meatless meal that still feels fulfilling and luxurious. Plus, it’s easy to double the batch and freeze for later. Butternut Squash Soup with Cheesy Toast Points

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Onion, chopped
Garlic, minced
Carrots, chopped
Vegetable broth
Heavy cream or coconut milk (optional for creaminess)
Salt and pepper
Ground nutmeg or cinnamon (optional for warmth)
Bread slices (sourdough or baguette work well)
Grated cheese (cheddar, gruyere, or a mix)

Directions

I start by roasting the butternut squash with a drizzle of olive oil, salt, and pepper until it’s golden and tender. This brings out its natural sweetness.
While the squash roasts, I sauté chopped onion, garlic, and carrots in a large pot until softened and fragrant.
I add the roasted squash to the pot, pour in vegetable broth, and let everything simmer together for about 15–20 minutes.
Using an immersion blender, I blend the soup until smooth. If I’m using a countertop blender, I let it cool slightly before blending in batches.
Once smooth, I stir in a splash of cream or coconut milk for a rich finish, along with a pinch of nutmeg or cinnamon if I want a warm spice note.
For the toast points, I slice bread into triangles, sprinkle them with cheese, and broil until bubbly and golden.
I serve the soup hot with the cheesy toast points on the side—or right on top for dipping.

Servings and timing

This recipe makes about 4 servings and takes roughly 45 minutes to prepare from start to finish—30 minutes for roasting and cooking, plus a bit of time for blending and toasting the bread.

Variations

I sometimes add a diced apple while cooking the soup for a sweeter flavor twist.
A pinch of curry powder or smoked paprika gives the soup a different depth if I want to change things up.
For a vegan version, I use coconut milk instead of cream and skip the cheese or use plant-based cheese for the toast points.
If I’m in a rush, I skip roasting and simmer the squash directly with the other veggies—still delicious!

Storage/reheating

I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. I keep the cheesy toast points separate and re-toast them in the oven or toaster oven so they stay crispy. Butternut Squash Soup with Cheesy Toast Points

FAQs

How do I make the soup thicker or thinner?

If I want a thicker soup, I reduce the broth a little or let it simmer longer uncovered. For a thinner consistency, I just add more broth or a bit of water until it reaches the texture I like.

Can I use frozen butternut squash?

Yes, I’ve used frozen squash when I’m short on time. It works well, though I find roasting fresh squash adds a bit more flavor.

What cheese works best for the toast points?

I love using sharp cheddar or gruyere for bold flavor, but mozzarella, fontina, or even a mix of cheeses melts beautifully and gives variety.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—the flavors deepen overnight, making it even better the next day.

Is this soup gluten-free?

The soup itself is naturally gluten-free. I make sure to use gluten-free bread for the toast points if I’m serving it to someone with gluten sensitivity.

Conclusion

This butternut squash soup with cheesy toast points has become a staple in my kitchen during colder months. It’s warming, simple to make, and easy to adapt based on what I have on hand. Whether I’m serving it for a quick weeknight dinner or a cozy lunch with friends, it always hits the spot.