Butternut Squash Broccoli Cheddar Soup (Printable)

Roasted butternut squash and broccoli blended with sharp cheddar for a creamy, comforting bowl of warmth.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large head broccoli (about 12 ounces), cut into florets
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup water

→ Cheeses and Dairy

09 - 1.5 cups sharp cheddar cheese, shredded
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon salt, plus more to taste
14 - Pinch of cayenne pepper, optional

# How to Prepare:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash and broccoli florets with olive oil, 0.5 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, turning once, until tender and lightly browned.
04 - In a large pot, melt butter over medium heat. Add diced onion and cook for 4 to 5 minutes until translucent. Add minced garlic and cook 1 minute more.
05 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper if using.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld together.
07 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, then return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring constantly, until cheese is melted and soup reaches a creamy consistency. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra shredded cheddar or roasted broccoli florets.

# Expert Suggestions:

01 -
  • It tastes like fall in a bowl, rich and warming without feeling heavy or pretentious.
  • The roasting step brings out a natural sweetness that the cheese echoes back, making every spoonful feel indulgent.
  • You can have it ready in about an hour, start to finish, which beats the guilt of ordering takeout on a Wednesday night.
02 -
  • Don't skip the roasting step—it's the difference between a flat, watery soup and one that tastes like the vegetables were given actual respect in the kitchen.
  • Shred your own cheese instead of using pre-shredded; the anti-caking powder in store-bought versions makes it clump instead of melting into a smooth sauce.
  • Add the milk and cheese at the very end and keep the heat low; high heat will cause the dairy to break and curdle, turning your silky soup into something grainy and sad.
03 -
  • Toast a handful of broccoli florets with a tiny bit of olive oil in a hot skillet while the soup finishes cooking, then scatter them on top for garnish; the crispy texture contrasts beautifully with the creamy base.
  • If your soup tastes flat despite enough salt, add a small pinch of cayenne or a few cracks of fresh black pepper—sometimes the soup is fine, but it's just waiting for that one thing to make you say yes.
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