Butternut Squash Broccoli Cheddar (Print View)

Roasted butternut squash and broccoli blended with sharp cheddar create a rich, comforting soup 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

→ 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 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 mixture to a simmer and cook for 10 minutes, allowing flavors to meld together.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup 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 fully melted and soup achieves a creamy consistency. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle soup into serving bowls and serve hot. Optionally garnish with additional shredded cheddar cheese or roasted broccoli florets.

# Expert Advice:

01 -
  • It comes together in an hour, so you can have a restaurant-quality soup on a weeknight without the stress.
  • The sharp cheddar transforms what could be a plain vegetable soup into something genuinely luxurious and craveable.
  • It freezes beautifully, which means you can make a double batch and have quick lunches waiting in your freezer.
02 -
  • Never boil the soup after adding the cheese and milk, or the dairy will separate and you'll end up with an unpleasant grainy texture instead of that silky finish.
  • Roasting the vegetables is non-negotiable—boiling them produces a watery, flat-tasting soup, but roasting caramelizes the natural sugars and gives you real depth.
03 -
  • Buy pre-cut butternut squash from the grocery store if peeling feels like too much effort—it costs a bit more but saves your hands and sanity.
  • Shred your cheese fresh from a block just before adding it; pre-shredded cheese has anti-caking agents that prevent it from melting into that luxurious smooth texture you're after.
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