Butternut Squash Broccoli Cheddar (Printable Version)

Rich, creamy soup featuring roasted butternut squash and broccoli blended with sharp cheddar for a velvety finish.

# What You'll 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 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. Alternatively, transfer in batches to a countertop blender, then return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring frequently, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra shredded cheddar or roasted broccoli florets.

# Expert Advice:

01 -
  • The roasted squash gets naturally sweet and rich, so you need way less sugar than you'd expect.
  • It comes together in just over an hour, which means weeknight dinner without the stress.
  • Sharp cheddar gives it a complexity that keeps people asking what your secret ingredient is.
  • One pot, one blender, and you're done—cleanup is mercifully simple.
02 -
  • The soup splits if you boil it after adding cheese—this isn't a disaster, just stir gently over low heat and it usually comes back together, but preventing it is smarter than fixing it.
  • Don't blend it completely smooth if you like a little texture; leaving some small chunks of squash makes it feel more rustic and satisfying.
03 -
  • Don't peel the butternut squash until you're ready to use it—it stays fresher longer with the skin on, and peeling it while it's cold is a lot easier anyway.
  • If your broccoli florets are huge, cut them smaller; they roast more evenly and blend more smoothly into the final soup.
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