Creamy Butternut Squash Soup

Wisconsin Cheese Creamy Butternut Squash Soup  Recipe
Active Time
40 Minutes
(1 1/2 quarts)



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.


  1. Warm olive oil in a Dutch oven over medium-high heat. Add squash and onion; cook and stir for 5-6 minutes or until onion is crisp-tender. Reduce heat to medium-low. Add garlic and sage; cook and stir for 1 minute.
  2. Gradually stir in vegetable broth and apple cider. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 20-25 minutes or until squash is tender, stirring occasionally.
  3. Gradually whisk in the cream, cinnamon, nutmeg and cayenne pepper. Remove from the heat. Cool slightly.
  4. Process soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over low heat, stirring constantly. Gradually stir in gouda until melted. Remove from the heat. Season with salt and pepper to taste.
  5. Garnish servings with sour cream, additional gouda and toppings as desired.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

It was named in the top 20 cheeses at the 2018 World Championship Cheese Contest! This special gouda cheese is made with pasture-grazed milk and has bold buttery notes with a grassy finish.

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