Butternut Squash Broccoli Cheddar Soup (Print Version)

Oven-roasted butternut squash and broccoli blended with sharp cheddar for a creamy, comforting bowl.

# Ingredients List:

→ 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

# Directions:

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, if using.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
07 - Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender and return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have something restaurant-quality on the table on a weeknight without stress.
  • The roasting step creates a depth of flavor that makes people ask what your secret ingredient is, and you get to smile mysteriously and say it's just patience.
  • It's naturally creamy without feeling heavy, so you can actually enjoy a second bowl without that post-meal sluggishness.
02 -
  • Don't skip the roasting step thinking you'll save time—it's the difference between a nice soup and one people ask for the recipe for; the caramelization is non-negotiable.
  • When you add the cheese, keep the heat low and patient; high heat will make it separate and grainy, and then you'll be frustrated with yourself, so trust the process.
03 -
  • Immersion blenders are worth their counter space for soups like this—they blend directly in the pot and mean fewer dishes, which is wisdom you appreciate at the end of a cooking day.
  • Make this soup a day ahead if you can; the flavors marry overnight and taste even better on day two, making it perfect for meal prep or advance planning.
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