Butternut Squash Soup with Garlic Cheddar Biscuits

I might be aging myself here, but I have to reference one of my favorite Seinfeld episodes any time I think about soup. You may know the one I’m thinking of, where Jerry loses a bet and has to take Bania out for a meal. Anyway, Bania orders soup and Jerry suffers through their meal together, only to be called out by Bania later as not fulfilling the bet because he didn’t think soup counted as a meal. And I’d have to agree with Bania (cringe) on that one. I wish I was one of those people who could just eat some soup and be full. I would be so skinny! I’m going to make it a goal for 2021 to become one of those people. Until then, I just don’t feel like soup is satisfying enough to be called dinner. So, until then, it will remain a prelude. Like this Butternut Squash Soup with Garlic Cheddar Biscuits – it has been the prelude to our family’s Thanksgiving dinners for years and years.

How is Butternut Squash Soup so creamy?

I stake no claim to the soup recipe, as it belongs to my sister. It is literally the only time in the whole year when I eat butternut squash soup, and maybe one of a handful of times when I’ll eat soup at all. I’ll work on that in 2021. But man, I really really look forward to my sister’s soup.

Its silky texture tastes so indulgent, which is why it’s shocking that there is zero cream in it. This is the magic of butternut squash. It’s just so creamy and dreamy all on its own that it doesn’t need much more than some good seasonings and the right cooking technique to make it amazing. Once it cooks down and gets super soft, an immersion blender purees it silky smooth without the help of any real cream.

And I know that everyone has a butternut squash soup recipe this time of year, but I’m telling you guys – this is the one. The cumin and fresh thyme add a delightful earthiness and fragrance that fills the room. It’s so very comforting. You would think that, given how much I love this soup, it would have converted me to a “soup as a meal” kind of person. But it still needed something extra, and that’s where I can take the credit.

How to make the Garlic Cheddar Biscuits

The garlic cheddar biscuits have been in our family for almost as long as the soup has. And they just go together like peas and carrots. The biscuits are crumbly, a little bit cheesy and slathered in garlic butter while still hot. They only have 5 easy ingredients and take 20 minutes, start to finish.

Just mix the Bisquick, cheese and milk together and drop the batter by the spoonful onto a baking sheet. Then brush them with melted garlic butter. Amazing on their own, and even better when dunked into the velvety soup. I thought about posting the soup and the biscuits separately but instead decided to put them together because that’s how we’ve always had them. They just go together. And – dare I say – together, they would make a pretty decent meal.

If you choose to start to your Thanksgiving meal with this Butternut Squash Soup with Garlic Cheddar Biscuits, I’d love to hear how it goes. If the soup doesn’t make your family fully addicted, the biscuits will definitely do the trick. Make the soup a day ahead and just reheat it on the stove to make your holiday even easier. So you can enjoy max time with your family. Enjoy!

Butternut Squash Soup with Garlic Cheddar Biscuits

Creamy and velvety smooth vegetarian soup served with garlicky, cheesy biscuits

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Appetizer, Side Dish

Cuisine American

Servings 12

Ingredients

  

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The Soup

• 3 lbs. butternut squash peeled and cubed
• 3 small onions peeled and chopped
• 2 tsp. salt
• 3 Tbsp. extra virgin olive oil
• 3 cups chicken or vegetable broth
• 1 tsp. cumin
• 4 sprigs fresh thyme
• freshly ground black pepper
• 8 oz. goat cheese crumbled

The Biscuits

• 2 cups Bisquick
• 2/3 cup milk
• 1/2 cup cheddar cheese shredded
• 1/2 cup butter melted
• 1/4 tsp. garlic powder

Instructions

 

• Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
• Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
• Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
• To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
• Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
• To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.

Keyword gluten free, healthy, vegetarian

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