Butternut Squash Broccoli Cheddar Soup (Printable Copy)

Creamy roasted squash and broccoli blended with sharp cheddar for a rich, velvety bowl.

# What You 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 Make:

01 - Preheat oven to 425°F. 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 for 25 to 30 minutes, turning once halfway through, 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 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 over medium-low heat, stirring frequently, until cheese is melted and soup reaches creamy consistency. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle into bowls and serve hot, optionally garnished with extra cheddar cheese or roasted broccoli florets.

# Expert Advice:

01 -
  • The roasting step caramelizes the vegetables, creating deeper flavor dimensions that regular boiled-vegetable soups simply cant match.
  • It bridges the gap between light vegetable soup and decadent comfort food, making it perfect for those nights when you want something wholesome yet satisfying.
02 -
  • The first time I made this, I boiled rather than roasted the vegetables, and the difference in flavor was night and day - roasting creates caramelization that transforms the entire soup.
  • Adding cheese to very hot or boiling soup can cause it to separate into an oily mess; always reduce heat and let the soup cool slightly before stirring in the dairy.
03 -
  • If you want a soup with more texture, reserve about a cup of the roasted vegetables before blending, then fold them back in at the end for delightful bites of caramelized goodness.
  • A splash of white wine added to the onions after theyve softened but before adding the broth introduces a subtle complexity that elevates the whole dish.
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