Butternut Squash, Apple Cider, & White Cheddar Soup

According to my husband (and various news outlets) this October has been the rainiest on record here in Phoenix. And we are not mad about it. Rain, rain, do NOT go away! While I think I would get sick of overcast skies and waving windshield wipers if I lived somewhere like Portland, where it’s constant, I’m happy to soak it up while it lasts here in the desert. After all, rainy weather is SOUP weather, and who doesn’t love a warm-you-up-from-the-inside-out bowl of comfort? Especially when that bowl contains the magical mix of butternut squash, apple cider, and white cheddar?

Seriously, the combination in this delicious soup is like if someone held a contest for a meal that represents the Ultimate Flavors of Fall. Earthy with squash, rich with sharp white cheddar, with a hint of sweetness from the cider–oh, and did I mention pumpkin ale goes into the mix, too? Mm-hmm. Even my nine-year-old, who claims to hate butternut squash, grudgingly admitted this soup was goooooood. And unlike some soups that need to simmer for ages before they’re ready, this one doesn’t take long to cook. To make it extra quick and easy, start with a bag of pre-cut squash from the produce section of your grocery store. Rounded out with cheesy toast and a side salad, it’s the perfect dinner for a rainy day.

As for me, I’ll just be over here enjoying my soup weather as long as I can…

Butternut Squash, Apple Cider, & White Cheddar Soup

Cozy up to a bowl of this unique soup with the perfect blend of fall flavors!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4


  • 2 Tbsp. butter
  • 5 c. diced butternut squash
  • 1 c. diced onion
  • 2 garlic cloves, minced
  • 1 1/4 tsp. salt
  • 12-oz. bottle pumpkin ale
  • 1 c. apple cider
  • 2 c. chicken or vegetable broth
  • 1 c. extra-sharp white cheddar, grated
  • 1/2 tsp. ground nutmeg


  • Melt butter over medium heat in a large stock pot. Add butternut squash, onion, garlic, and salt. Saute until squash has softened slightly, about 8 minutes. Add pumpkin ale, apple cider, and broth. Simmer another 10-12 minutes or until squash is totally softened. Using an immersion blender, blend soup until smooth. Whisk in white cheddar until melted, then stir in nutmeg.


Adapted from Cooking For Keeps.

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