Butternut Squash Broccoli Cheddar Soup (Printable)

Creamy roasted vegetable soup with sharp cheddar, ready in one hour.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 large head broccoli (approximately 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

→ Cheese 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 additional 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 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.
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 frequently, until cheese is melted and soup achieves a creamy consistency. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls and serve hot, optionally garnished with additional shredded cheddar cheese or roasted broccoli florets.

# Expert Advice:

01 -
  • The roasting step is the secret—it concentrates flavors instead of boiling them away, giving you this rich, almost caramelized base that tastes way more complicated than it actually is.
  • One pot, one blender, about an hour of your life, and you've got enough soup to feed a crowd or yourself all week.
  • Sharp cheddar does the heavy lifting here, turning something that could be boring into something genuinely craveable.
02 -
  • Don't skip the roasting step thinking you can just boil the vegetables and save time—the oven does something chemistry-wise that creates depth, and boiling creates water.
  • Keep the heat low when you add the cheese because high heat causes it to separate into greasy stringy bits instead of melting into the soup smoothly.
03 -
  • Always shred your cheese fresh from a block and add it off the heat, stirring gently—pre-shredded cheese with anti-caking agents won't melt as smoothly, and high heat will cause it to separate.
  • If your soup breaks or gets grainy after adding cheese, whisk in a small splash of cold milk off the heat and it usually comes back together.
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