Butternut Squash Soup with Thyme and Taleggio Cheese

5 from 2 votes
1 hour
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Butternut Squash Soup with Thyme and Taleggio Cheese is an elegant, rich and creamy soup that’s perfect to serve this fall and winter for any occasion!

Photo of Butternut Squash Soup with Thyme and Taleggio in white bowl garnished with thyme.

The inspiration behind this recipe:

Butternut squash is my favorite of all the winter squash because it’s so versatile!  It’s so easily turned into soup, gratins, galettes and so much more!

Taleggio cheese is one of my favorite cheeses and the two together is sheer magic!

Photo of Butternut Squash Soup with Thyme and Taleggio in white bowl with two spoons nearby and fresh thyme on the surface.

What is taleggio cheese?

Taleggio cheese is one of the oldest cheeses in the world.  Produced in Italy, Taleggio (the valley of its origin), it’s a semi-soft cheese with an edible rind.  It’s finished aging in the fall so it’s perfect to enjoy in numerous ways this time of year.  The somewhat fruity yet tangy flavor paired with butternut squash is a culinary match made in heaven!

If you can’t find Taleggio, simply use Brie cheese instead.

Photo of a wedge of Taleggio cheese on cheesecloth.

Another reason butternut squash is a favorite of mine is it’s the easiest to peel.

Easily peeled?  Yes.  I do a crazy amount of butternut squash dishes for my clients.  Here is the easiest way I have found:

How to peel butternut squash:

  • First, select one with a nice long neck.
  • Slice the neck into approximately 3-inch lengths.  Place the cut side down on a cutting board and with a sharp knife, slice downward toward your cutting board rotating the squash as you remove the thick peel.
Photo showing how to peel butternut squash.
  • To peel the bottom of the squash (the part with seeds), slice it in half vertically down to where the blossom was.  Place the seed side down on a cutting board and slice into ½ to 1-inch half-moons.  Then, remove the peel, seeds and fibrous interior with a paring knife and cube the remaining flesh.
Photo showing how to cut the bottom portion of a butternut squash.

Tips for making Butternut Squash Soup with Thyme and Taleggio:

  • I highly recommend using fresh thyme for this soup.  Dried thyme can overwhelm a dish and may actually turn bitter.
  • If you do use dried, reduce the amount used by half which is the general rule of thumb when substituting dried for fresh herbs.  In other words, instead of 1 tablespoon of a fresh herb, use no more than 1 1/2 teaspoons or 1 teaspoon dried.
Photo of Butternut Squash Soup with Thyme and Taleggio garnished with fresh thyme.
  • To puree this soup into silky smoothness, use an immersion blender.  If you don’t have one, you need to get one!  An immersion blender will make your life so much easier and it has numerous applications including smoothing out a lumpy sauce.
  • If using a food processor or blender, be very careful with hot liquids and puree in batches.

Butternut Squash Soup with Thyme and Taleggio is a simply beautiful soup that will become an annual favorite!

Photo of Butternut Squash Soup with Thyme and Taleggio on gray surface in white bowls with spoons nearby.

For more wonderful butternut squash recipes, be sure to try my:

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Two servings of Butternut Squash Soup with Thyme and Taleggio in small white covered soup bowls.

Butternut Squash Soup with Thyme and Taleggio Cheese

5 from 2 votes

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By: Carol | From A Chef’s Kitchen
Butternut Squash Soup with Thyme and Taleggio Cheese is an elegant, rich and creamy soup that's perfect to serve this fall and winter for any occasion!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine Italian
Servings 6
Calories 322 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 medium onions - coarsely chopped
  • 3 stalks celery - coarsely chopped
  • 2 medium carrots - coarsely chopped
  • 8 cloves garlic - coarsely chopped
  • 6 cups chicken broth - or vegetable broth
  • 1 large butternut squash - (4 to 4 1/2 pounds) peeled, seeded and cubed
  • 1 tablespoon chopped fresh thyme - plus more for garnish
  • 1/2 pound Taleggio cheese - rind removed and cut into 1/2-inch pieces
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper - to taste
  • Pinch of cayenne pepper - optional

Instructions
 

  • Heat olive oil and butter in a large soup pot or Dutch oven over medium-high heat.
  • Add the onion, celery and carrot and cook 8 to 10 minutes or until vegetables begin to soften. Add the garlic and cook briefly until fragrant, 30 seconds.
  • Add the chicken broth and cubed squash. Cover slightly and cook over medium-low heat for 20 to 25 minutes or until the squash and other vegetables are very tender.
  • Add the fresh thyme, Taleggio and heavy cream. Stir until cheese is melted.
  • Using an immersion blender, puree soup until smooth.
  • Season to taste with salt and black pepper. Add a pinch of cayenne if desired. Garnish with fresh thyme sprigs if desired.

Recipe Notes

SUBSTITUTIONS:
  • Brie cheese may be used in place of Taleggio.
  • 1 1/2 teaspoons dried thyme may be used in place of 1 tablespoon fresh thyme. However, dried herbs should be added earlier in the cooking process, not toward the end.
MAKE AHEAD:  Soup can be made 1-2 days ahead of time.  Refrigerate until needed.  Reheat on the stovetop.
FREEZER-FRIENDLY:  Place in airtight containers as desired.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 322kcal | Carbohydrates: 24g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 1356mg | Potassium: 843mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17872IU | Vitamin C: 50mg | Calcium: 332mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 2 votes (1 rating without comment)

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7 Comments

  1. 5 stars
    By far the best butternut squash soup I have ever had! I substituted brie because that’s what I had. Oh so delicious! thank you!

    1. Hi, Kiah, Thanks so very much and happy you enjoyed! This one is a favorite at my house, too. I think it’s the best! Thanks again!

  2. Yum, this soup looks so silky and smooth. I love butternut squash soup and love how you paired it with taleggio. I have to try it, it sounds so good! Thanks for all the great tips too.