• 48 Ratings

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.

Source: Better Homes and Gardens


Recipe Summary

40 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.

Instructions Checklist
  • When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.

Nutrition Facts

213 calories; total fat 11g; saturated fat 7g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 30mg; sodium 655mg; potassium 527mg; carbohydrates 26g; fiber 3g; sugar 11g; protein 6g; trans fatty acid 0g; vitamin a 132IU; vitamin c 24mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 151mg; iron 1mg.


48 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
I've been making this soup since the recipe was printed in the magazine years ago. One of the family favorites. Definitely a winter staple. I roast the squash halved, with the seeds inside and then after scooping out the cooked flesh, continue to roast the seeds like pumpkin seeds.