Hearty Butternut Squash and Cheddar Soup

Prep Time
15 mins
Cook Time
40 mins


  • 2 TBSP of olive oil
  • 5 large cloves of garlic whole
  • 5 cups of diced butternut squash uncooked
  • 1 cup of white onion diced
  • 2 teaspoons of salt
  • 2 teaspoon of coriander
  • 2 teaspoon of smoked paprika
  • 2 TBSP of Tillamook Unsalted Butter
  • 1 cup of apple cider or half and half watered down apple cider vinegar
  • 1 12 ounce bottle of pumpkin ale or sweet light ale
  • 2 cups of chicken stock
  • 1 cup of Tillamook Sharp Cheddar Cheese
  • 1 cup of Tillamook Sharp White Cheddar Cheese
  • Salt and pepper to taste
  • Bacon pumpkin seeds, sesame seeds, chives, cream for garnish


  1. In a Dutch oven over medium high heat, heat your olive oil and add your whole cloves of garlic and roast until the outside has browned.
  2. Add your diced butternut squash and oven to the dutch oven and cook for about 8-10 minutes until the onions have softened and the butternut squash starts to soften.
  3. Add your salt coriander. smoked paprika, and butter and stir until combined and aromatic (about 2 minutes).
  4. Add your apple cider, pumpkin ale and chicken stock to the pot, stir and let simmer until the squash has completely softened, about 15 minutes.
  5. When the squash has softened, using an immersion blender, blend the soup until smooth. When the soup is smooth, add in your 2 cups of Tillamook Sharp and Sharp White Cheddar Cheese and blend until smooth. You can let the soup simmer for an additional 10 minutes on medium low, or remove from heat and serve.
  6. Ladle into bowl and garnish with additional Tillamook Sharp White Cheddar Cheese, bacon, pumpkin seeds, sesame seeds, cream, or whatever else you have on hand.

Recipe Notes

Coriander is a wonderful spice to add to butternut squash and enhances the savory and sweetness of the vegetable. You can always add more spices while the soup is finishing to simmer if there isn’t a strong enough flavor for you.