Butternut Squash Broccoli Cheddar Soup (Printable)

Rich, velvety soup with roasted squash, broccoli, and sharp cheddar. Creamy comfort in a bowl.

# 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
14 - Pinch of cayenne pepper, optional

# How to Make It:

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 vegetables 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 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 to allow flavors to meld.
07 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently while stirring until cheese is melted and soup reaches a creamy consistency. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra cheddar cheese or roasted broccoli florets.

# Expert Tips:

01 -
  • The roasting step might seem like extra work, but trust me when I say it creates this incredible caramelized flavor that ordinary simmered soups just cant touch.
  • This soup somehow manages to be both wholesomely vegetable-forward and decadently cheesy at the same time, making it the rare dish that pleases both the health-conscious and comfort food seekers at my table.
02 -
  • I once tried to rush this recipe by skipping the roasting step and just boiling everything together, and the difference was so dramatic I almost cried – the roasting adds this irreplaceable caramelized dimension that makes the soup special.
  • When adding the cheese, turn the heat down to low or even off completely, as too much heat will break the cheese emulsion and give you a grainy texture instead of that velvety smoothness were after.
03 -
  • The order of operations really matters here – always add the cheese after taking the soup off direct heat to prevent the proteins from seizing and creating a grainy texture.
  • If you dont have an immersion blender, let the soup cool slightly before transferring to a stand blender, and always start on the lowest setting with the lid slightly vented to allow steam to escape.
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