Pin It The first time I made this soup was during a particularly gray November when my kitchen felt like the only warm place in the world. I had picked up a butternut squash on impulse at the farmers market, mostly because it looked like a small piece of sunshine. Something about roasting vegetables until they're sweet and caramelized, then blending them into something silky and comforting, just felt right.
Last winter, my sister dropped by unexpectedly when this was simmering on the stove. She stood in the doorway, inhaling deeply, and asked what kind of magic was happening in my kitchen. We ended up eating bowls of it while standing at the counter, too impatient to bother with the dining table, watching steam curl up from our spoons.
Ingredients
- 1 medium butternut squash: Roasting transforms the starches into natural sugars, creating a sweetness that balances the sharp cheese
- 1 large head broccoli: Adds earthy flavor and vibrant color, plus it gets wonderfully tender in the oven
- 1 medium yellow onion: The foundation that builds depth as it slowly softens in butter
- 2 cloves garlic: Add it after the onion so it doesnt burn and turn bitter
- 2 tbsp olive oil: Helps the vegetables roast evenly and develop those caramelized edges
- 4 cups vegetable broth: Use a good quality one since it provides the backbone of flavor
- 1 cup whole milk: Creates that velvety texture without making the soup too heavy
- 1 cup water: Thins everything just enough so the blender can work its magic
- 1½ cups sharp cheddar cheese: Sharp is key here, mild cheese will disappear into the background
- 2 tbsp unsalted butter: Worth it for cooking the onions, adds a rich finish
- ½ tsp smoked paprika: Adds a subtle smokiness that makes people wonder what your secret is
- ½ tsp ground black pepper: Freshly cracked makes a noticeable difference
- 1 tsp salt: Start here, but taste at the end, cheese adds its own saltiness
- Pinch of cayenne pepper: Just a whisper of heat that lingers pleasantly
Instructions
- Get your oven working first:
- Preheat to 425°F and line a baking sheet with parchment, because roasted vegetables stuck to foil is no ones idea of fun
- Give the vegetables some attention:
- Toss the squash and broccoli with olive oil, half the salt, and pepper until theyre evenly coated, then spread them out so they have room to breathe
- Let the oven do its thing:
- Roast for 25 to 30 minutes, turning them once when you remember, until theyre tender and starting to turn golden in spots
- Build the base while things roast:
- Melt butter in a large pot over medium heat, cook the onion until it goes from opaque to translucent, about 5 minutes, then add garlic for just 60 seconds
- Bring everything together:
- Add those beautifully roasted vegetables to the pot along with broth, water, smoked paprika, and cayenne if youre feeling adventurous
- Let the flavors become friends:
- Simmer for 10 minutes so all those roasted, savory notes have time to really get to know each other
- Make it silky:
- Use an immersion blender right in the pot, or work in batches if using a regular blender, hot soup expansion is no joke
- Add the finish:
- Stir in the milk and cheddar, keep the heat gentle so the cheese melts smoothly without separating, and taste for salt
- Server with love:
- Ladle into bowls and maybe add a little extra cheese on top if youre feeling indulgent
Pin It This recipe has become my go to when someone needs a little comfort. A friend recently going through a tough breakup sat at my table, tears drying on her cheeks, as she took her first bite and said, I didnt know soup could feel like a hug.
Making It Your Own
Sometimes I throw in a diced apple with the roasting vegetables if I want extra sweetness, or use gouda instead of cheddar for a smokier profile. Once I added a splash of white wine during the simmer stage, and it was lovely, though not strictly necessary.
The Bread Situation
Serve this with something that can stand up to it, a crusty sourdough, a warm baguette, or even homemade croutons. The kind of bread that soaks up every last drop and makes you sad when the bowl is empty.
Leftovers And Make Ahead Magic
This soup actually tastes better the next day, which feels like a small miracle. It keeps beautifully in the refrigerator for up to four days, and it freezes well if you leave out the cheese and add it when you reheat.
- Cool completely before storing to prevent bacterial growth
- Reheat gently over low heat, stirring occasionally to prevent scorching
- Thin with a little broth or water if it seems too thick after refrigeration
Pin It Theres something profoundly satisfying about taking raw humble ingredients and transforming them into something that feels like a warm embrace. This soup is proof that simple food, made with care, can hold you together on the coldest days.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching.
- → Is this soup freezer-friendly?
Yes, it freezes well for up to 3 months. Allow the soup to cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for cheddar cheese?
Gruyère offers a similar sharpness and melts beautifully. Fontina provides a milder, creamier profile. For vegan versions, use plant-based cheddar shreds or nutritional yeast blended with cashews for cheesy depth.
- → How do I achieve the smoothest texture?
Roasting vegetables until fully tender helps them blend more easily. Using an immersion blender directly in the pot works well, but a high-speed blender creates the silkiest results. Blend in batches if using a countertop blender, and be careful with hot liquids.
- → Can I use frozen broccoli instead of fresh?
Frozen broccoli works in a pinch, though fresh yields better texture and flavor. If using frozen, thaw and drain thoroughly before adding to the pot. Skip the roasting step for frozen broccoli and add during the simmering stage.
- → What's the best way to adjust the consistency?
If too thick, add warm broth or water a quarter cup at a time until desired consistency. For a thicker soup, simmer longer after pureeing to reduce slightly, or blend in a cooked potato during the pureeing step.