Save to Pinterest The first time I made butternut squash broccoli cheddar soup, it was during that awkward transition between fall and winter when the weather couldn't quite make up its mind. I had both vegetables languishing in my produce drawer and a block of sharp cheddar that was begging to be used. The oven's warmth filled my kitchen with the nutty aroma of roasting squash while rain tapped against the windows, creating this perfect moment of culinary serendipity.
Last November, my neighbor stopped by unexpectedly just as I was blending this soup to velvety perfection. The immersion blender whirred loudly as we chatted over the kitchen island, and I remember her eyes widening with that first cautious spoonful. Within minutes, I was scribbling the recipe on the back of an envelope while she called her husband to say she'd be home a little later than planned.
Ingredients
- Butternut squash: Look for one with a matte finish rather than glossy, which often indicates its perfectly ripe and will give you that sweet, nutty flavor that forms the backbone of this soup.
- Broccoli: Dont discard the stems, just peel them first and they add wonderful texture to the final blend.
- Sharp cheddar cheese: The sharper the better here, as the aging process concentrates the flavor, allowing you to use less while still getting that rich, cheesy punch.
- Smoked paprika: This is my secret weapon that adds a subtle smokiness that plays beautifully with the sweet squash and savory cheese.
- Whole milk: The fat content creates a silkiness that lower-fat alternatives just cant match, but I sometimes swap in coconut milk for a dairy-free version with equally delicious results.
Instructions
- Roast the vegetables:
- Spread your squash and broccoli on a baking sheet and roast until you can see those beautiful caramelized edges forming. Youll know theyre ready when your kitchen fills with a sweet, nutty aroma that makes your stomach rumble in anticipation.
- Build your flavor base:
- The sizzle of diced onions hitting melted butter is one of those cooking sounds that never gets old. Let them turn translucent and slightly golden before adding the garlic for just enough time to become fragrant without burning.
- Combine and simmer:
- When you add those gorgeous roasted vegetables to the pot, take a moment to appreciate the colors before pouring in the broth. This simmering stage is where the flavors really get to know each other.
- Blend to perfection:
- I prefer an immersion blender for less cleanup, but either way, watch the transformation as everything becomes velvety smooth. The color shifts to this beautiful golden orange that promises comfort in every spoonful.
- Add the finishing touches:
- When you stir in the milk and cheese, do it gently over low heat, watching as the cheese melts into ribbons and then disappears completely. This final step brings everything together into something greater than the sum of its parts.
Save to Pinterest One particularly stressful evening after a day of back-to-back meetings, I found myself mindlessly stirring this soup, watching the steam rise in gentle curls. My partner walked in, set the table without a word, and we sat together in comfortable silence, just the sound of spoons against bowls. Somehow, that simple moment of shared nourishment reset everything, reminding me why cooking has always been my favorite form of therapy.
Seasonal Variations
Summer brings its own twist to this recipe when I substitute yellow summer squash for butternut and add a handful of fresh basil at the end. The lighter version carries the same comfort but fits the warmer weather, especially when served just slightly cooled rather than piping hot. The change in color from deep orange to a more vibrant green-yellow reminds me that recipes, like gardens, should shift with the seasons.
Serving Suggestions
After years of serving this soup in regular bowls, I discovered the joy of hollowing out small sourdough boules to create edible bread bowls. The way the soup slowly soaks into the crusty interior creates these perfect bites where bread and soup become one. Ive also found that a small splash of sherry vinegar stirred in just before serving wakes up all the flavors in a way that seems almost magical.
Storage and Make-Ahead Tips
This soup actually improves overnight as the flavors meld together in the refrigerator, making it perfect for meal prep or easy entertaining. Ive discovered that portioning the cooled soup into silicone muffin trays before freezing creates perfect single-serving portions that thaw quickly for those nights when cooking from scratch feels impossible.
- If freezing, add the cheese and milk only after thawing and reheating to prevent any separation or graininess.
- Store in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Reheat gently on the stovetop rather than using the microwave for the best texture preservation.
Save to Pinterest This butternut squash broccoli cheddar soup has become more than just a recipe in my collection, its a reliable friend that shows up when comfort is needed most. Whether youre making it for yourself or sharing with others, I hope it brings the same warmth and satisfaction to your table that it consistently brings to mine.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of milk if needed to restore creaminess.
- → How do I freeze this soup?
Cool completely before transferring to freezer-safe containers. Leave 1-inch headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Can I use frozen vegetables?
Frozen butternut squash cubes work well, but fresh broccoli yields better texture. If using frozen squash, thaw and pat dry before roasting. Adjust roasting time as needed since frozen vegetables release more moisture.
- → What can I substitute for cheddar cheese?
Gruyère adds a nutty depth, fontella creates mild creaminess, or pepper jack introduces subtle heat. For dairy-free versions, use vegan cheddar shreds or nutritional yeast for cheesy flavor.
- → How can I make this soup thicker?
Reduce the water amount by half cup, or add a peeled potato while roasting vegetables. Alternatively, simmer uncovered for 5-10 minutes longer to evaporate excess liquid before blending.
- → Is this soup suitable for meal prep?
Absolutely. Portion into individual containers for easy grab-and-go lunches. The flavors actually improve after a day or two as ingredients meld together. Reheat with a splash of milk to restore consistency.