Butternut Squash Broccoli Cheddar Soup (Printable)

Roasted butternut squash and broccoli blended with sharp cheddar for a rich, creamy bowl. Ready in 60 minutes.

# 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 and 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

# Directions:

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, 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 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, if using.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
07 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

# Expert Tips:

01 -
  • The roasting step brings out a caramelized sweetness in the vegetables that stovetop methods just cant match.
  • Its secretly adaptable to whatever milk or cheese you have on hand, and Ive never once had it turn out poorly, even when improvising.
02 -
  • If you skip roasting the vegetables and just boil them, youll miss out on at least 50% of the potential flavor depth.
  • Adding the cheese while the soup is boiling will create a grainy texture instead of that silky finish we want.
03 -
  • Cut your butternut squash into equal-sized cubes so they roast evenly, preventing some pieces from burning while others remain undercooked.
  • If youre short on time, many grocery stores now sell pre-peeled and cubed butternut squash in the produce section, and the results are nearly identical.
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