Butternut Squash Broccoli Cheddar Soup (Printable Version)

Roasted butternut squash and broccoli blended with sharp cheddar create a rich, velvety vegetarian soup perfect for cozy evenings.

# 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 & 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, 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, 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 at edges.
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 until fragrant.
05 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne if using.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld and infuse throughout the broth.
07 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender and return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring constantly, until cheese is melted and soup achieves a creamy consistency. 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 roasted vegetables bring a depth of flavor that sautéing alone cant achieve
  • Its secretly quite forgiving, perfect for lazy Sunday cooking
  • The sharp cheddar cuts through the sweetness of the squash perfectly
02 -
  • Dont let the cheese soup boil after adding dairy, it can separate and turn grainy
  • An immersion blender saves you from transferring hot soup and makes cleanup so much easier
  • The soup thickens as it sits, so add a splash more broth or water when reheating leftovers
03 -
  • Grate your own cheese instead of buying pre shredded, it melts so much better
  • Peel the squash with a sharp vegetable peeler, not a knife, its easier and you waste less
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