Butternut Squash Broccoli Cheddar Soup (Printable)

Creamy roasted vegetable soup with sharp cheddar, perfect for cozy nights.

# Ingredient List:

→ 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

# Steps:

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, until cheese is melted and soup achieves a creamy consistency. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra cheddar cheese or roasted broccoli florets.

# Tips from the Pros:

01 -
  • It tastes like you've been simmering it all day, but it's done in under an hour.
  • The roasting step gives the vegetables this deep, almost nutty sweetness that no amount of cooking in liquid could achieve.
  • Sharp cheddar cuts through the richness just enough to keep it from feeling heavy, even when you're on your second bowl.
02 -
  • Don't blend a piping-hot soup in a sealed blender unless you want it exploding all over your kitchen—I learned this the hard way and spent an hour cleaning the ceiling.
  • Shredding your own cheese from a block instead of using pre-shredded makes a visible difference in the final texture; the anti-caking agents in packaged shredded cheese can make it grainy.
  • Once the cheese is in, resist the urge to let it boil—keep the heat at a gentle simmer so the milk stays silky and the cheese doesn't separate.
03 -
  • If your soup breaks or gets grainy after adding the cheese, gently whisk in an extra splash of cold milk or cream and lower the heat—this usually fixes it without ruining the whole batch.
  • Taste the soup before it's completely finished and adjust seasonings in stages; it's easier to add more salt than to fix over-salted soup.
Go Back