Butternut Squash Soup wit h Grilled Cheese Croutons is more than just a bowl of soup. It’s my love letter to autumn.
I’m thinking it’s definitely soup time.
At the time I’m writing this, it’s 33 degrees here in B’ham, and according to Weather.com it “feels like” 28 for God’s sake.
I cannot stand this weather.
Where’s my 85 degrees?
I know most of you hate all that sweating, humidity and getting in a hot car and everything that comes along with summer but it’s my favorite. I just don’t get people that love cold weather – it’s so uncomfortable, so inconvenient and wearing layers is such a pain in the ass. I also hate chattering my teeth while driving to work.
It just recently started getting cold, but this is Alabama and the weather can change daily.
We could very well end up wearing shorts during Christmas.
Butternut Squash Soup with Grilled Cheese Croutons
When it’s cold, warm soup is a necessity. This butternut squash soup is soooo perfect for days like this. I use a whole buttAnd, I added these cute little grilled cheese croutons – which are simply grilled cheese sandwiches on Rye bread cut into cubes.
This recipe is my love letter to autumn. It’s creamy, comforting, and ridiculously easy—perfect for those days when you just want to dive headfirst into your coziest sweater and pretend you’re in a Hallmark movie.
Let’s Roast Some Squash (and Sweet Potatoes, Because Why Not?)
Step one in soup success: Roast all the things. Grab a butternut squash, slice it in half (carefully—no soup is worth a trip to the ER), and toss it on a foil-lined baking sheet alongside some sweet potatoes, onion, and garlic. Brush everything with olive oil like you’re giving it a spa day, sprinkle with salt, and let your oven do the heavy lifting. The garlic and onion will tap out early, but the squash and sweet potatoes need the full 45 minutes to transform into golden, caramelized perfection.
The Soup MVP: The Food Processor
Once your veggies are roasted and smelling like autumn’s greatest hits, it’s time to blend them up with some fresh rosemary. This step is crucial because it gives the soup its silky texture and makes your kitchen smell like you know exactly what you’re doing (even if you don’t).
Simmer Down
Everything goes into a Dutch oven—your veggie puree, some broth (I assume you have some hanging out in your pantry), and a splash of heavy cream for that velvety finish. Bring it to a slow boil, then let it simmer for 30 minutes. At this point, your house will smell so good that you’ll consider bottling the scent and calling it “Essence of Autumn.”
Grilled Cheese Croutons: Because We’re Fancy Like That
Sure, you could serve this soup with a plain grilled cheese, but where’s the fun in that? Instead, we’re cutting our grilled cheese into croutons. I used rye bread and Muenster cheese, but you do you. Grill them until they’re golden and gooey, then cut them into bite-sized squares. Try not to eat half of them before they make it to the soup. (I failed this step, but I have no regrets.)
The Grand Finale
Ladle your soup into bowls, drop in a handful of grilled cheese croutons, and maybe swirl in a little extra cream for good measure. Then sit back and enjoy the fact that you just made something that tastes like a warm hug on a chilly day.
This butternut squash soup with grilled cheese croutons isn’t just food; it’s a love language. It’s cozy, comforting, and just a little bit indulgent—the edible equivalent of staying in on a rainy day with a good book.
Here’s your printable-
Butternut Squash Soup with Grilled Cheese Croutons
Stick-to-your-ribs, soul-warming Butternut Squash Soup with grilled cheese croutons.
Ingredients
Soup
- 1 butternut squash, sliced in half vertically
- 2 small sweet potatoes, pierced with a fork
- 1 onion, halved
- 2 garlic cloves
- 1 tbsp sea salt
- 2 tbsp olive oil
- 4 fresh Rosemary sprigs
- 1/4 cup heavy cream
Grilled Cheese Croutons
- 6 slices Rye bread slices
- 3 tbsp salted butter (more if needed)
- 3 slices Muenster cheese
Instructions
Soup
- Preheat oven to 425 degrees.
- Place the squash, onion and garlic cloves on a foil lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 45 minutes to an hour, until the squash is tender, but removing the onion and garlic after 15 minutes.
- Pulse the squash, onion, garlic cloves and rosemary sprigs in a food processor until smooth.
- Put soup ingredients in a dutch oven and bring to a slow boil over medium high heat. Reduce to low and cover.
- Simmer for 30 minutes, stirring occasionally.
- Stir in heavy cream until incorporated and remove from heat.
Grilled Cheese Croutons
- Butter one side of each bread slice, add a cheese slice to each and top with another buttered bread slice.
- Grill over medium heat in a saute pan 2 minutes on each side, until cheese is melted and bread is nice and brown.
- Remove from heat, cool until cool enough to handle and cut into small squares.
- Serve soup with grilled cheese croutons and swirl soup with whole cream.5
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 272Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 1437mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 6g
The provided nutrition calculated may not always be accurate.
Here’s a few links to some of my soups to warm you up until the summer graces us with its presence again –
