Butternut Squash Broccoli Cheddar Soup (Print version)

Roasted butternut squash and broccoli blend with sharp cheddar for a creamy, comforting bowl perfect for cold days.

# Required 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 & 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. 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.
02 - Roast vegetables for 25 to 30 minutes, turning once, until tender and lightly browned.
03 - 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.
04 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper if using.
05 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, then return to the pot.
07 - 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.
08 - Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

# Expert Advice:

01 -
  • The roasted vegetables bring out natural sweetness you cannot get from stovetop cooking alone
  • Sharp cheddar adds the perfect savory counterpoint to the creaminess
  • It makes enough for dinner tonight plus generous leftovers for lunch tomorrow
02 -
  • Never let the soup boil after adding the cheese or it will separate and become grainy
  • An immersion blender saves you from transferring hot soup back and forth
  • The soup thickens as it sits, so thin with more broth or milk when reheating
03 -
  • Peel the butternut squash with a vegetable peeler rather than a knife for better control
  • Cut the squash into uniform cubes so everything finishes roasting at the same time
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