Butternut Squash Broccoli Cheddar Soup (Print)

Roasted squash and broccoli blended with sharp cheddar create this creamy, satisfying 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

→ Cheese 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 more 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.
02 - Toss cubed butternut squash and broccoli florets with olive oil, 1/2 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 for 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, 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, stirring frequently, until cheese is fully melted and soup is creamy. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle into bowls and serve hot, optionally garnished with extra shredded cheddar or roasted broccoli florets.

# Expert Tips:

01 -
  • The roasting step creates layers of flavor that ordinary soup recipes completely miss, giving you that restaurant quality depth without any fussy techniques.
  • Its incredibly forgiving to whatever vegetables you have on hand, so even when your butternut is slightly past its prime or your broccoli looks a bit sad, they transform into velvety perfection.
02 -
  • Never add the cheese when the soup is boiling or youll end up with a grainy, separated mess instead of that velvety texture were after.
  • Butternut squash varies tremendously in water content, so if your soup seems too thick after blending, add broth a quarter cup at a time until you reach that perfect consistency.
03 -
  • The size of your vegetable pieces matters more than the exact cooking time, so cut everything as uniformly as possible for even roasting rather than watching the clock.
  • Reserve a small amount of the roasted vegetables before blending, then chop them finely and stir back into the finished soup for textural interest that makes each spoonful slightly different from the last.
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