Butternut Squash Broccoli Cheddar Soup (Printable)

Creamy roasted vegetable soup with sharp cheddar, ready in 1 hour. Vegetarian and gluten-free.

# What You 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

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

# Expert Hints:

01 -
  • The roasting step creates this incredible depth of flavor that store-bought soups can never match, transforming ordinary vegetables into something magical.
  • You can easily customize the thickness by adjusting the liquid, making it either a hearty meal or elegant starter depending on your mood.
02 -
  • Always let the soup cool slightly before blending, or work in small batches if using a conventional blender to avoid the dreaded hot soup explosion that once redecorated my kitchen ceiling.
  • The soup will continue to thicken as it cools, so if youre planning to reheat leftovers later, you might want to make it slightly thinner initially.
03 -
  • Reserve a few roasted broccoli florets before blending to add back as garnish, creating textural contrast that elevates the eating experience from good to memorable.
  • Let the cheese come to room temperature before adding it to the soup, as cold cheese takes longer to melt and can sometimes cause the soup to cool too quickly, affecting the final texture.
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