Baked Squash Soup With Cheddar Cheese

READY IN: 1hr 30mins
Recipe by Julie Bs Hive

This is one low-fat soup worth digging into!

Top Review by Sydney Mike

Made this & served it when we had company over the other day! I'm very partial to thick & nutty whole wheat breads, so used that in place of the French or Italian bread that was listed, & the result was AN ABSOLUTELY GREAT TASTING SOUP that I'll be making again & again! This time I used acorn squash (which was wonderful) but I'd now like to try it with a butternut or some other variety of squash! Thanks for a really great keeper recipe! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #34]

Ingredients Nutrition


  1. Preheat the oven to 400°. Halve the squash lengthwise and sprinkle with 1/8 tsp of the salt and pepper. Place on a baking sheet, cover loosely with aluminum foil, and bake for 50-60 minutes or until tender. Scoop the squash from the shells and transfer the pulp to a food processor or blender. Set aside; discard the shells.
  2. In a small saucepan, heat the oil over moderate heat. Add the shallots and sauté, stirring, for 3 minutes or until softened. Add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons. Stir in the stock, milk, and remaining 1/8 tsp each of salt and pepper. Add the mixture to the food processor with the squash; whirl until puréed, working in batches if necessary.
  3. Divide half of the soup among four 1 1/2 cup ovenproof bowls or baking dishes. Place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese. Top with the remaining soup and sprinkle with the remaining cheese. Set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling. If you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with chives if desired.
  4. Makes 4 1 1/2 cup servings.

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