Butternut Squash and smoked cheddar Soup

Butternut Squash and smoked cheddar Soup

5 from 2 votes
Course Main Course, starter
Cuisine Irish
Servings 4


  • 1 tbsp oil
  • 1 onion roughly chopped
  • 2-3 smoked garlic cloves chopped
  • 1 butternut Squash peeled, chopped
  • 800 ml vegetable stock
  • 50 ml cream optional
  • 50 g smoked cheddar grated (we used SuperValu smoked cheddar)
  • 4 tbsp pine nuts
  • 25 g butter optional
  • salt and pepper


  • Drizzle some oil in a saucepan over medium heat.
  • Add the onion, garlic and sauté for 2 minutes.
  • Add the squash and sauté for a further 2 minutes or so. Season with salt and pepper.
  • Add the stock and bring to the boil. Reduce the heat to medium and simmer for 15-20 minutes or until the vegetables are soft and tender.
  • Remove from the heat and blend the soup with a handheld blender until smooth. Pour in the cream and some cheddar and season with salt and pepper. Add extra water if the soup is too thick.
  • Swirl in some butter to add an extra flavour.
  • In the meantime, in a small sauté pan over medium heat, without any oil, add the pine nuts. Cook them for a few minutes keeping an eye out on them until toasted. Remove and set aside.
  • Serve the soup with the pine nuts and extra cheddar.
Keyword butter, cheese, Kevin Dundon, soup, vegetables, winter

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