Save There's something about October that makes me crave this soup—maybe it's the way the farmers market suddenly overflows with butternut squash, or maybe it's just the excuse to turn on the oven without heating up the whole kitchen. I stumbled onto this combination years ago when I had leftover roasted vegetables and a hunk of sharp cheddar that needed using, and somehow it became the thing I make when the weather shifts and everyone wants something warm but not heavy. The roasting step is the secret; it caramelizes the squash just enough to give the soup real depth instead of that one-note sweetness you get from boiling.
I made this for my sister during her first week in a new apartment, when her kitchen was still mostly boxes and she was living on takeout. Watching her face when she tasted it—that moment of realizing comfort doesn't have to come from a restaurant or a can—that's when I knew this recipe was worth holding onto. We sat on her kitchen counter with mismatched bowls and talked through the evening, and the soup stayed warm in the pot for hours while we kept going back for more.
Ingredients
- Butternut squash (1 medium, about 2 lbs): Roasting it brings out natural sweetness and creates that creamy base when blended—buy one that feels heavy for its size.
- Broccoli (1 large head, about 12 oz): The florets add texture and earthiness; don't skip them just because you think broccoli soup sounds boring.
- Yellow onion (1 medium, diced): This is your aromatic foundation—cook it low and slow until it's completely soft and translucent.
- Garlic (2 cloves, minced): A full 2 cloves because garlic is where flavor lives; don't hold back.
- Olive oil (2 tbsp): Use it to coat the vegetables before roasting for that golden, caramelized finish.
- Vegetable broth (4 cups): Good broth makes a noticeable difference—homemade or a quality store-bought version both work.
- Whole milk (1 cup): This adds creaminess without making the soup feel heavy; plant-based milk works if that's your preference.
- Water (1 cup): Sometimes dilution with water keeps the soup from tasting too concentrated.
- Sharp cheddar cheese (1½ cups, shredded): Don't use pre-shredded if you can help it; block cheese melts infinitely better and tastes sharper.
- Unsalted butter (2 tbsp): This creates the base for your aromatics and adds richness.
- Smoked paprika (½ tsp): The smoky note here is what prevents the soup from tasting one-dimensional.
- Black pepper (½ tsp): Freshly cracked if possible.
- Salt (1 tsp, plus more to taste): Start conservative and taste as you go.
- Cayenne pepper (pinch, optional): A tiny amount adds intrigue without heat if you're careful.
Instructions
- Get your oven ready and prep your vegetables:
- Preheat to 425°F and line a baking sheet with parchment paper. Cut your squash into roughly 1-inch cubes (no need to be perfect) and cut the broccoli into florets about the same size so they roast evenly.
- Season and roast:
- Toss everything with olive oil, salt, and pepper, then spread it out in a single layer. Roast for 25–30 minutes, giving the pan a shake halfway through so nothing sticks—you're looking for tender vegetables with golden-brown edges.
- Build your flavor base:
- Melt butter in your pot over medium heat, then add the diced onion and let it soften for about 4–5 minutes until it's translucent and smells sweet. Add the garlic and cook for just 1 more minute—garlic can turn bitter if you're not watching.
- Combine and simmer:
- Add your roasted vegetables to the pot along with the broth, water, smoked paprika, and cayenne if you're using it. Let it simmer for about 10 minutes so all those flavors can get to know each other.
- Blend until silky:
- Use an immersion blender to puree everything until it's completely smooth and velvety. If you don't have an immersion blender, carefully transfer in batches to a regular blender, then pour back into the pot.
- Finish with cheese and cream:
- Stir in the milk and shredded cheddar over low heat, stirring gently until the cheese melts completely—do not let it boil or you'll break the emulsion and end up with grainy soup. Taste and adjust the salt and pepper to your liking.
- Serve and savor:
- Pour into bowls and serve hot, maybe with extra cheddar on top or a few roasted broccoli florets for color.
Save The best version of this soup happened when my neighbor brought over a lemon from her tree and suggested a squeeze before serving, just to wake up all those flavors. That one small change turned something already good into something I think about during random moments at work—which might be the truest test of whether a recipe is worth keeping.
Why Roasting Changes Everything
The difference between a forgettable vegetable soup and one you actually want to eat comes down to one decision: roasting instead of boiling your vegetables. When butternut squash hits high heat, its natural sugars caramelize and develop this deep, almost nutty flavor that you simply cannot replicate by simmering it in broth. I learned this the hard way the first time I made a shortcut version by just throwing raw vegetables straight into the pot, and the resulting soup tasted vaguely like vitamin water. That experience taught me that sometimes the extra 30 minutes of oven time is what separates a recipe worth making from one you'll forget about by next week.
Making It Your Own
This soup is honestly forgiving once you understand the basic blueprint, so feel free to experiment. I've added crispy sage leaves for autumn vibes, stirred in white beans for protein, swapped the cheddar for gruyere when I wanted something different, and even tried a splash of sherry for sophistication. The core of roasted squash, broccoli, and cheese remains solid no matter what direction you take it—it's a foundation, not a cage.
Storage and Second Servings
This soup keeps beautifully in the fridge for up to 5 days, and honestly it tastes even better the next day once everything has had time to settle. It also freezes like a dream for up to 3 months, though I've found that letting it thaw slowly in the fridge and then reheating gently on the stove works better than the microwave. When you reheat it, go low and slow, stirring occasionally, because rushing it on high heat can cause that dairy to separate—treat it with the same gentle care you did when you first made it.
- If it seems too thick after reheating, thin it with a splash of broth or milk stirred in slowly.
- A freshly grated cheese topping and a crack of black pepper transform leftovers into something that feels restaurant-fresh.
- Pair it with crusty bread or a sharp green salad to make it feel like an actual meal instead of just soup.
Save This soup has become my go-to when I want to feel like I'm taking care of people, including myself. It's the kind of dish that reminds you why cooking at home matters.
Cooking Questions
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, adding a splash of milk if needed to restore consistency.
- → How do I make this dairy-free?
Substitute whole milk with unsweetened oat, cashew, or coconut milk. Use vegan cheddar shreds or nutritional yeast for cheesy flavor. The result remains creamy and satisfying.
- → Can I freeze this soup?
Freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly—whisk in extra milk when reheating.
- → What if I don't have an immersion blender?
Transfer cooled soup in batches to a countertop blender. Purée until smooth, filling only halfway and venting the lid to release steam. Return to the pot to finish with cheese.
- → Can I use frozen vegetables?
Frozen butternut squash works well, though fresh broccoli yields better texture. Skip roasting frozen squash—add directly to the pot with broth and simmer until tender.
- → How can I make this soup thicker?
Purée longer for a smoother, thicker consistency. Alternatively, add a peeled, diced potato during simmering or reduce the liquid by half a cup. The cheese also naturally thickens.