Butternut Squash Broccoli Cheddar Soup

There's something about October that makes me crave soup, and this butternut squash and broccoli cheddar blend became my answer to those crisp afternoons when the kitchen needed to smell like comfort. I'd picked up a lumpy squash at the farmers market, had no real plan beyond roasting it, and ended up tossing in broccoli I'd forgotten about in the crisper drawer. The sharp cheddar melted into that creamy base like it was meant to be there all along, and suddenly I understood why this combination shows up in so many kitchens—it just works.

I served this to my sister when she dropped by unannounced, and she sat at the kitchen counter with a mug cradled in both hands, not saying much, just breathing in the steam. That quiet moment—when food becomes permission to slow down—is when I knew this recipe had staying power. She asked for seconds and the recipe, and now it appears on her table every November.

Ingredients

• Butternut squash (1 medium, about 2 lbs): The foundation—buy one that feels heavy for its size, and don't shy away from the cubing step; larger chunks hold their shape better during roasting.
• Broccoli (1 large head, about 12 oz): Cut into florets that are roughly the same size so they roast evenly; smaller pieces get crispier edges, which adds texture to the final soup.
• Yellow onion (1 medium, diced): The aromatic base that dissolves into sweetness; cooking it low and slow in butter makes all the difference.
• Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering the vegetables.
• Olive oil (2 tbsp): Use a decent one for roasting—it helps the vegetables brown and adds a subtle flavor layer.
• Vegetable broth (4 cups): The liquid backbone; homemade tastes better, but quality store-bought works fine if you check that it's gluten-free.
• Whole milk (1 cup): Creates that velvety mouthfeel; dairy-free milk works, but stir it in gently at the end to avoid curdling.
• Water (1 cup): Helps balance the intensity of the broth so one flavor doesn't dominate.
• Sharp cheddar cheese (1 1/2 cups, shredded): The showstopper; sharp varieties melt smoother than mild, and shredding it yourself prevents clumping from anti-caking additives.
• Unsalted butter (2 tbsp): A flavor builder for the onion base and a tender richness to the final texture.
• Smoked paprika (1/2 tsp): Adds depth without heat; it makes you wonder what it is, but you can't quite name it.
• Black pepper (1/2 tsp): Use freshly ground if you have a grinder; pre-ground loses its bite over time.
• Salt (1 tsp, plus more to taste): Taste as you go—this is non-negotiable because broths vary wildly in their sodium content.
• Cayenne pepper (pinch, optional): A tiny wake-up call at the very end if the soup feels one-note.

Instructions

Heat your oven and prep:

Set the oven to 425°F and line a baking sheet with parchment paper. This temperature gets vegetables caramelized without drying them out, and parchment keeps cleanup minimal—which matters on nights when you're tired.

Toss and roast:

Toss your cubed squash and broccoli florets with olive oil, salt, and black pepper, spreading them in a single layer. They'll roast for 25 to 30 minutes, turning once halfway through, until the edges are golden and the flesh is tender enough to pierce with a fork. This roasting step is what makes the soup taste like something you'd order at a restaurant, not something you threw together at home.

Start the aromatics:

While the vegetables roast, melt butter in a large pot over medium heat. The smell will tell you when it's ready—it should be foamy and smell like toasted nuts, not burnt.

Build the flavor base:

Add diced onion to the melted butter and cook for 4 to 5 minutes, stirring occasionally, until it turns translucent and soft. Add minced garlic and cook for 1 minute more, just until fragrant; longer than that and it can taste bitter.

Combine everything:

Add the roasted squash and broccoli to the pot, pour in vegetable broth and water, then stir in smoked paprika and cayenne if you're using it. Bring to a gentle simmer and let it cook for 10 minutes so the flavors get to know each other.

Blend into silk:

Use an immersion blender to puree everything until smooth, moving it around the pot in steady motions. If you're using a countertop blender, work in batches and be careful with the heat; letting it cool slightly first prevents splattering.

Add the cheese and cream:

Stir in the milk and shredded cheddar, heating gently and stirring constantly until the cheese melts completely and the soup becomes creamy. Keep the heat low—boiling can cause the milk to separate and turn grainy, undoing all your careful work.

Taste and adjust:

Before serving, taste a spoonful and decide if it needs more salt, pepper, or a pinch of cayenne. This is your soup, so make it taste like what you want to eat.

Pin to Board

Pin to Board

My neighbor tasted this and asked if I'd gone to culinary school, which made me laugh because the truth is simpler: I just let the vegetables do what they wanted to do, then got out of the way. There's a lesson in that about cooking, and probably about life.

The Roasting Secret

Most soup recipes steam vegetables in broth, which is fine but forgettable. Roasting them first concentrates their sweetness and creates little caramelized edges that add depth and texture, even after blending. I learned this by accident when I'd planned to roast vegetables for a side dish but got distracted and decided to soup them instead. The result tasted so much better that I've never gone back. The oven does the heavy lifting while you're free to do other things, and the payoff is absolutely worth that extra step.

Playing With Texture

A completely smooth soup is lovely, but I've started leaving mine slightly chunky—rough enough that you can feel the vegetables when you eat, but still creamy enough that it pours like soup. If you want this, don't puree everything to death; pulse the blender instead of running it continuously, or use the immersion blender for just 30 seconds instead of a full minute. You're looking for a hybrid texture that feels more interesting than pure silk but still tastes intentional, not accidental.

Beyond the Bowl

This soup is incredible on its own, but I've learned that it's also the starting point for other meals. A squeeze of fresh lemon juice right before serving adds brightness that cuts through the richness beautifully. Pour it over rice or pasta for a different meal entirely. Serve it in small portions as the first course of a dinner party—it sets an elegant tone without requiring you to have spent hours in the kitchen. And on mornings when you're hungry but don't have time to cook, reheated soup with crusty bread is a breakfast that won't make you feel guilty.

• A tiny drizzle of truffle oil and crispy sage leaves turn this into something fancy enough for guests.
• Roasted chicken pieces stirred in at the end transform it from side dish to main course.
• If you make a double batch, it freezes beautifully for up to three months—future you will be grateful.

Pin to Board

Pin to Board

This is one of those recipes that tastes better the day after it's made, when all the flavors have settled and become friends. Make it on a Sunday and you'll thank yourself through the entire week.

Recipe Questions & Answers

→ Can I make this soup dairy-free?

Yes, substitute whole milk with your preferred plant-based milk such as almond, oat, or cashew milk, and use vegan cheddar cheese. The texture will remain creamy and delicious.

→ How do I store leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk to restore creaminess.

→ Can I freeze butternut squash broccoli cheddar soup?

Freezing is possible but not ideal due to the dairy content, which may separate upon thawing. If freezing, do so before adding milk and cheese. Thaw overnight in the refrigerator and add fresh dairy when reheating.

→ What can I use instead of an immersion blender?

A countertop blender works perfectly. Let the soup cool slightly, then blend in batches, filling the blender no more than halfway. Remove the center cap and cover with a towel to allow steam to escape safely.

→ How can I make this soup thicker or thinner?

For a thicker consistency, reduce the amount of broth by half a cup or add an extra cup of roasted squash. To thin it out, stir in additional vegetable broth or milk until you reach your desired consistency.

→ Can I roast the vegetables ahead of time?

Absolutely. Roast the butternut squash and broccoli up to 2 days in advance. Store in an airtight container in the refrigerator, then proceed with the remaining steps when ready to prepare the soup.