Fall Squash Soup with Grilled Cheese

As autumn leaves fall and the air turns crisp, it’s time to savor the flavors of the season. This Fall Squash Soup with Grilled Cheese is a comforting and hearty dish that captures the essence of fall. The rich, velvety soup combines the earthy sweetness of butternut and acorn squash with the warmth of turmeric and a touch of cream, while the grilled cheese sandwich provides the perfect balance of crunch and cheesy indulgence.

I prefer to use fontina cheese for grilled cheese because I find it melts perfectly and the flavor pairs well with soups. You can always switch the cheese used for your preferred cheese. I also like to use thyme and sage because these herbs add a subtle, savory note to the soup that I find delicious! But feel free to add other herbs you enjoy.

fall squash soup with grilled cheese
Fall Squash Soup

Fall Squash Soup with Grilled Cheese

Pasquale Sciarappa
The creamy, slightly sweet squash soup and the savory, cheesy grilled cheese complement each other perfectly, making for a satisfying and heartwarming fall meal.
4.60 from 5 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4


For the Squash Soup:

  • 1 (2.5 lb.) Butternut Squash peeled, seeded, and cubed
  • 1 (1.5 lb.) Acorn Squash seeded and cubed
  • 3 Golden Yukon Potatoes peeled and cubed
  • 1 Yellow Onion peeled and cubed
  • 4 Garlic Cloves smashed
  • 1 (2 in.) Turmeric Root peeled
  • 2 oz. Butter unsalted
  • 4 Sage Leaves
  • 2 Thyme Sprigs
  • 6 cups Chicken Stock
  • 1/2 cup Heavy Cream
  • Extra Virgin Olive Oil
  • Salt and Black Pepper to taste

For the Grilled Cheese:

  • Fontina Cheese shredded
  • Italian or Sourdough Bread
  • Extra Butter for grilling


For the Squash Soup:

  • In a large soup pot, add a drizzle of olive oil and melt the unsalted butter over medium heat.
  • Add the smashed garlic cloves and cubed onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  • Toss in the sage leaves and thyme sprigs and sauté for about 1 minute.
  • Add the turmeric, cubed butternut and acorn squash, as well as the cubed potatoes to the pot. Stir well to combine with the aromatics. Season with salt and black pepper.
  • Pour in the chicken stock, ensuring the squash and potatoes are well-covered. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes or until the vegetables are tender.
  • Remove the soup from heat, and discard the sage leaves and thyme sprigs. Use an immersion blender or a regular blender (in batches, if necessary) to purée the soup until silky smooth.
  • Return the pureed soup to low heat. Stir in 1/4 cup of the heavy cream, allowing the soup to heat through.

For the Grilled Cheese:

  • Place a generous amount of shredded Fontina cheese between slices of Italian or Sourdough bread to create your grilled cheese sandwiches.
  • In a skillet, melt a bit of butter over medium heat. Place the sandwiches in the skillet and cook until golden brown and the cheese is melted, about 3-4 minutes per side.


  • Ladle the warm, creamy squash soup into bowls and garnish with a drizzle of the remaining heavy cream or a sprinkle of fresh herbs.
  • Pair the soup with the hot, crispy grilled cheese sandwiches.


Keyword acorn squash, butternut squash, fontina cheese, grilled cheese, soup, squash, squash soup
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