Squash, Cheddar and Thyme Soup

I made a huge batch of this soup the other day for a charity event, and I thought I’d share the recipe with you all. If you, like me, have a ridiculous number of tromboncino squashes (among others!) then it’s a really good way of using them up. I particularly like it with the tromboncino as I find them quite mild in flavour, so the cheddar and thyme really help to lift them.


  • 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)
  • 150g cheddar, grated
  • Veg stock (I use stock cubes)
  • 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.