Butternut Squash Broccoli Cheddar Soup

The first autumn day that truly feels like autumn always awakens my soup craving. Last October, while farmers' markets displayed the last of summer's bounty alongside fall's first offerings, I stumbled upon butternut squash and broccoli sitting next to each other in my basket. Something clicked – their contrasting sweetness and earthiness seemed destined to marry in a soup. That evening, with windows cracked to let in the crisp air, my kitchen filled with the aroma of roasting vegetables, and this butternut squash broccoli cheddar soup was born.

My neighbor Katie dropped by unannounced while I was in the middle of blending the first test batch. The immersion blender sputtered, sending a tiny splatter of orange across my apron, which made us both laugh. She stayed for a bowl, then asked for the recipe before leaving. Now whenever the leaves start to turn, she texts to ask if Ive made the first butternut broccoli soup of the season yet.

Ingredients

• Butternut Squash: Look for one with a matte rather than glossy skin, which indicates its fully ripened and will have that perfect sweet flavor.
• Broccoli: Dont discard the stems; peel the tough outer layer and chop the tender inner part to use in the soup for extra nutrition and less waste.
• Sharp Cheddar: I learned to grate it myself rather than buying pre-shredded, as the anti-caking agents in packaged cheese can make the melting texture slightly grainy.
• Smoked Paprika: This unassuming spice does the heavy lifting in the flavor department, adding a subtle smokiness that makes people wonder what your secret ingredient is.
• Vegetable Broth: If you have homemade, the soup will thank you, but a good quality store-bought works wonderfully too.

Instructions

Prep your vegetables:

Peeling butternut squash can be tricky, so I find it helps to microwave the whole squash for about 2 minutes first to soften the skin. The knife should glide through more easily afterward.

Roast with intention:

Spread the vegetables in a single layer, giving them plenty of space to caramelize rather than steam. That gorgeous browning is pure flavor developing before your eyes.

Build your flavor base:

As the onions cook in butter, youll notice them becoming translucent and then slightly golden. This progression releases their natural sweetness, forming the backbone of your soup.

Blend with caution:

If using a countertop blender, remember hot liquids expand, so work in small batches and leave the vent cap slightly open with a kitchen towel over it. Your ceiling will thank you.

Cheese integration:

Turn the heat to low before adding cheese and milk. The gentle melting creates that velvety texture without risking the dairy separating or the cheese becoming stringy.

Save

Last winter, my friend Sarah was going through a rough patch with work stress and caught a seasonal cold on top of it all. I dropped off a quart container of this soup on her doorstep with some crusty bread. Three days later, she called to tell me that soup had been the only thing that tasted good to her all week. Sometimes food is more than sustenance; its care in a tangible form.

Make-Ahead Options

Ive discovered this soup actually improves overnight as the flavors meld together in the refrigerator. You can prepare it up to the blending stage, refrigerate, and then add the dairy components when reheating the next day. This makes it perfect for Sunday meal prep or when youre planning to host but want to minimize day-of cooking stress.

Storage Tips

After several experiments with freezing portions, Ive found this soup freezes beautifully if you stop before adding the dairy. Simply freeze the blended vegetable base, then thaw and add fresh milk and cheese when reheating. The texture remains perfect, unlike some dairy-based soups that can separate or become grainy after freezing.

Serving Suggestions

The vibrant orange-gold of this soup deserves a beautiful presentation, even for casual weeknight dinners. I like to create a little moment of luxury by serving it in warmed bowls with a tiny swirl of cream on top and a few reserved roasted broccoli florets.

• For a complete meal, pair with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
• If youre feeling ambitious, homemade garlic croutons made from day-old bread add wonderful texture contrast.
• For gatherings, serve in small cups as a passed appetizer before a main course, garnished with a tiny pinch of extra sharp cheddar.

Save

This butternut squash broccoli cheddar soup has become my edible ambassador of autumn, the dish friends request when temperatures drop. Its taught me that simple ingredients, treated with care and attention, can create something far greater than the sum of their parts.

Common Questions

→ Can I make this ahead of time?

Absolutely. This actually tastes better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.

→ How do I freeze this?

Cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly. Note that texture may be slightly thinner after freezing.

→ What can I use instead of cheddar?

Gruyère offers excellent meltability with nutty depth. Fontina provides creamy mildness. For something sharper, try aged Gouda or Irish Dubliner. Plant-based alternatives work well too—look for varieties specifically designed to melt smoothly.

→ Is roasting the vegetables necessary?

Roasting concentrates natural sugars and adds caramelized notes you won't get from boiling. That said, you can simmer raw squash and broccoli directly in the broth for 20-25 minutes until tender, though the final flavor will be slightly less complex.

→ How can I make this thicker?

For a heartier texture, peel and cube one medium potato along with the squash. The starch naturally thickens without altering flavor. Alternatively, reduce the water by half cup or blend in a small portion of cooked white beans.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch, though it releases more water during roasting. Thaw and pat thoroughly dry before tossing with oil. Expect a slightly softer final texture compared to fresh florets.