Save The autumn chill was setting in one Sunday afternoon when I found myself with a surplus of butternut squash and a craving for something warm and comforting. Standing in my kitchen, I surveyed the contents of my refrigerator and spotted some broccoli that needed to be used. Suddenly, inspiration struck - why not combine these vegetables with sharp cheddar for a soul-warming soup? The kitchen filled with the aroma of roasting vegetables as I improvised what would become my most requested fall recipe.
Last October, my neighbor knocked on my door after surgery, looking pale and in need of nourishment. I remembered I had a container of this butternut squash broccoli cheddar soup in the freezer. As we sat at my kitchen table, steam rising from our bowls, I watched color return to her cheeks with each spoonful. She closed her eyes with the first taste, shoulders relaxing, and whispered that it was exactly what she needed.
Ingredients
- Butternut squash and broccoli: Roasting these vegetables before adding them to the soup creates deeper flavors and enhances their natural sweetness.
- Sharp cheddar cheese: I once tried this recipe with mild cheddar and it lacked that satisfying flavor punch - sharp or extra-sharp is definitely worth the splurge.
- Smoked paprika: This subtle addition brings a warm, almost fireplace-like quality that elevates the entire soup.
- Unsalted butter: Using unsalted gives you complete control over the saltiness, letting the vegetable flavors shine through.
Instructions
- Roast the vegetables:
- Spread your squash and broccoli on the baking sheet with enough room for them to breathe - overcrowding leads to steaming instead of that beautiful caramelization we want. The kitchen will fill with a sweet, nutty aroma when theyre perfectly done.
- Build your flavor base:
- When sautéing the onions, look for that translucent quality with just slightly golden edges before adding the garlic. You should hear a satisfying sizzle when the garlic hits the pot.
- Blend with care:
- If using a traditional blender, only fill it halfway and place a kitchen towel over the lid before pulsing. The heat creates pressure that can send the lid flying - I learned this the hard way with soup on my ceiling!
- Add the dairy gently:
- Keep the heat low when incorporating milk and cheese to prevent curdling. Watch as the cheese melts into ribbons and then disappears completely, leaving behind its rich flavor.
Save My teenage son, who typically regards vegetables with deep suspicion, wandered into the kitchen during dinner one night, drawn by the aroma of this soup simmering on the stove. He asked for a taste, then promptly grabbed a bowl and spoon, settling at the table without his usual negotiation about what constitutes a proper meal. When he asked for seconds, my husband shot me a look of astonishment across the table, and we shared a secret smile of parental victory.
Storage and Reheating
After making this soup countless times, Ive found it actually improves overnight as the flavors meld together in the refrigerator. Store it in airtight containers for up to four days, or freeze for up to three months in portion-sized containers. When reheating, do it gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. A splash of fresh milk can revive the consistency if it seems too thick after storage.
Serving Suggestions
This soup begs for textural contrast when serving. A handful of homemade croutons adds delightful crunch, while a swirl of cream creates beautiful patterns and adds richness. Sometimes I serve it alongside grilled cheese sandwiches cut into thin strips perfect for dipping - an approach that converted even my soup-skeptic brother-in-law into requesting the recipe after Sunday dinner.
Customization Options
Over the years, Ive experimented with countless variations of this base recipe to suit different dietary needs and preferences. The beauty of this soup is its versatility and forgiveness with substitutions.
- For a dairy-free version, cashew cream provides a remarkably similar richness to heavy cream, while nutritional yeast offers that cheesy flavor without the actual cheese.
- Adding a tablespoon of white miso paste brings an incredible depth of umami that complements the vegetables beautifully.
- For those who enjoy heat, stirring in a tablespoon of harissa paste just before serving creates a warming sensation perfect for the coldest winter evenings.
Save This soup has become more than just a recipe in my household - its a signal that fall has truly arrived, no matter what the calendar says. When the first batch of butternut squash broccoli cheddar soup appears on our table, we know that cozy season has officially begun.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of milk if it becomes too thick upon reheating.
- → Is this soup freezer-friendly?
You can freeze this soup for up to 3 months. However, dairy-based soups may separate slightly when frozen and reheated. For best results, cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → Can I substitute the cheddar cheese?
Sharp cheddar provides the best flavor, but you can use other melting cheeses like Gruyère, Monterey Jack, or Colby. For a vegan version, use plant-based milk and vegan cheddar shreds. Note that flavor intensity may vary with different cheeses.
- → Do I have to roast the vegetables first?
Roasting concentrates the natural sweetness and adds depth, but you can skip this step. Simply sauté the squash and broccoli with the onions until tender, then proceed with adding broth and blending. The roasting step adds about 30 minutes but significantly enhances flavor.
- → How can I make this soup thicker or thinner?
For a thicker soup, blend in a peeled potato during step 6, or reduce the liquid amount by ½ cup. To thin, add more broth or milk until desired consistency is reached. Remember the soup will thicken slightly as it cools.
- → What can I serve with this soup?
Crusty bread, garlic bread, or dinner rolls are perfect for dipping. A simple green salad with vinaigrette balances the richness. For protein, add grilled cheese sandwiches or top with crumbled bacon and roasted pumpkin seeds for texture.