Butternut Squash Broccoli Cheddar Soup (Printable version)

Creamy roasted squash and broccoli blended with sharp cheddar for a rich, velvety finish in just one hour.

# Needed ingredients:

→ 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 1/2 cups sharp cheddar cheese, shredded
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, plus additional to taste
14 - Pinch of cayenne pepper, optional

# How to make it:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss cubed butternut squash and broccoli florets with olive oil, one-half teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning once, until tender and lightly browned.
02 - 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.
03 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper if using. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
04 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, then return to the pot.
05 - Stir in milk and shredded cheddar cheese. Heat gently, stirring constantly, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
06 - Ladle hot soup into bowls and optionally garnish with extra cheddar cheese or roasted broccoli florets.

# Expert Suggestions:

01 -
  • The roasting process brings out a caramelized sweetness in the vegetables that stovetop cooking simply cannot match.
  • This soup freezes beautifully, so you can make a double batch and have instant comfort food ready for those evenings when cooking feels impossible.
02 -
  • Adding all the cheese at once can create clumping - sprinkle it in gradually while stirring for the smoothest texture.
  • The soup will continue to thicken as it cools, so if youre planning to reheat later, make it slightly thinner than your ideal consistency.
03 -
  • Reserve a few roasted broccoli florets before blending to add back as garnish - the textural contrast makes each bowl more interesting and visually appealing.
  • A splash of apple cider vinegar or fresh lemon juice added just before serving brightens all the flavors without tasting noticeably acidic.
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