- 1 (1 pound) butternut squash, peeled and cubed
- 1/4 cup water
- 3/4 cup whole milk
- 1/2 cup shredded Cheddar cheese, or more to taste
- salt and ground black pepper to taste
- 2 tablespoons sour cream, or to taste (optional)
- 2 tablespoons chopped fresh cilantro, or to taste (optional)
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
- Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
- Transfer soup to serving bowls and top each with sour cream and cilantro.