Squash & Cheddar Soup

If you’re using up some roasted squash, you may be able to halve the ingredients below, assuming that your squash quantities are a little lower. To be honest, you can’t really go wrong if you add the grated cheese gradually and keep tasting.

Ingredients (makes a big batch for 4-6 people)

  • 1 squash weighing approx 1.5kg, peeled, deseeded and chopped into chunks
  • 2 medium onions, chopped
  • Handful of fresh thyme leaves (picked off the stalk)
  • 100g cheddar, grated
  • Veg stock
  • Knob of butter
  • Splash of single cream


  1. First, put the squash in a roasting pan, drizzle oil over them and season with salt before roasting them for approx 30-40 mins at 200c. You want them to be soft enough to easily slide a knife into, but not turning brown at the edges.
  2. Once the squash is roasted, remove from the oven.
  3. Warm some oil and a knob of butter in a heavy based pan. Add the onion and gently cook until the onion is translucent, but not brown.
  4. Once the onion is translucent, add the squash and cover with veg stock.
  5. Bring to the boil and simmer for 10-15 minutes.
  6. Remove from the heat, add half the thyme leaves and use a blender to liquidise the soup.
  7. Add the cheddar and return to a low heat. Whisk until the cheese has fully melted into the soup.
  8. Add a splash of cream, season with sea salt and add the final half of thyme leaves and serve.