Save to Pinterest The first time I made this soup was on a particularly gray November afternoon when the house felt drafty and I needed something that felt like a warm hug. I had a butternut squash sitting on the counter that I\'d bought on impulse at the farmer\'s market, and some broccoli that was starting to look a little sad. The smell that filled my kitchen when those vegetables came out of the oven—caramelized edges, that sweetness concentrating—made me pause in the doorway and just breathe it in.
I served this to my sister last winter when she was recovering from the flu. She took one sip and actually teared up a little, which is saying something because she\'s not exactly the emotional type. She kept saying she couldn\'t believe something this creamy and restaurant-quality came from my tiny kitchen. Now she requests it every time she comes over, and honestly, I\'m always happy to oblige because the house smells incredible for hours afterward.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed: Roasting concentrates the natural sugars and gives you that caramelized depth you can\'t get from boiling alone
- 1 large head broccoli (about 12 oz), cut into florets: The florets get these crispy, almost nutty edges in the oven that add texture to the finished soup
- 1 medium yellow onion, diced: Foundations matter, and a properly softened onion is the backbone of any good soup
- 2 cloves garlic, minced: Add it after the onion has started cooking so it doesn\'t burn and turn bitter
- 2 tbsp olive oil: Use this to coat your vegetables before roasting—don\'t be shy with it
- 4 cups vegetable broth: Gluten-free if needed, but honestly, use whatever good-quality broth you have on hand
- 1 cup whole milk: You can use plant-based milk, but whole milk gives you that velvety restaurant texture
- 1 cup water: Keeps things from getting too heavy and lets the vegetable flavors shine
- 1 1/2 cups sharp cheddar cheese, shredded: Buy a block and grate it yourself—pre-shredded cheese has anti-caking agents that make for grainy soup
- 2 tbsp unsalted butter: For cooking down your onions, because butter makes everything better
- 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what\'s in it
- 1/2 tsp ground black pepper: Freshly ground makes a difference you can actually taste
- 1 tsp salt (plus more to taste): Season in layers—some on the vegetables before roasting, more as you go
- Pinch of cayenne pepper (optional): Just a tiny warmth in the background, not heat
Instructions
- Get your oven ready and your vegetables prepped:
- Preheat oven to 425°F and line a baking sheet with parchment paper. Cube your squash and cut your broccoli into florets—try to make them roughly the same size so everything roasts evenly.
- Coat and season your vegetables:
- Toss the squash and broccoli with olive oil, 1/2 teaspoon salt, and black pepper right on the baking sheet. Use your hands to make sure every piece has a light coating of oil.
- Roast until deeply golden:
- Spread vegetables in a single layer and roast for 25 to 30 minutes. Turn them once halfway through—you want those caramelized edges and tender centers.
- Build your flavor base:
- While vegetables roast, melt butter in a large pot over medium heat. Cook diced onion for 4 to 5 minutes until translucent, then add garlic for just 1 minute more.
- Combine everything:
- Add roasted vegetables to the pot along with vegetable broth, water, smoked paprika, and cayenne if using. Stir and bring to a simmer.
- Let flavors meld:
- Simmer for 10 minutes—this step seems unnecessary but it\'s where the flavors really come together and taste like they\'ve known each other for years.
- Make it silky smooth:
- Use an immersion blender right in the pot, or transfer in batches to a blender. Take it as smooth as you like—some people prefer a little texture remaining.
- Add the creamy finish:
- Stir in milk and shredded cheddar. Heat gently until cheese melts—do not let it boil or the cheese might separate. Taste and add more salt if needed.
- Serve it up:
- Ladle into bowls and add whatever makes you happy—extra cheddar, a few reserved roasted florets, or just keep it simple and perfect as-is.
Save to Pinterest This soup has become my go-to for new parents, sick friends, or anyone who needs a little comfort. There\'s something about that combination of sweet roasted vegetables and sharp cheddar that feels like being wrapped in a blanket. Last month I made a triple batch and portioned it into containers for my freezer, and let me tell you, discovering a stash of this on a particularly exhausting weeknight was better than finding twenty dollars in a coat pocket.
Making It Your Own
I\'ve discovered that swapping half the butternut squash for sweet potatoes creates an even sweeter, more autumnal version. Sometimes I add a diced apple to the roasting pan when I want something that feels a little more Sunday dinner. One time I threw in some fresh thyme with the vegetables before roasting, and that herbal note made the whole thing taste like something I\'d order at a fancy restaurant.
The Blending Question
Immersion blenders are worth every penny if you make soup regularly, but I made this soup for years with a regular blender before I finally bought one. The trick is blending in batches and removing the center cap from the blender lid to let steam escape—cover it with a kitchen towel so you don\'t end up with hot soup everywhere. And if you like a chunkier soup, just blend half and leave the rest for texture. There\'s no wrong answer here.
Serving Suggestions That Make It A Meal
A thick slice of crusty bread is non-negotiable in my house—something with a nice chewy crumb that you can drag through the soup. I\'ve also served this alongside a simple green salad with a sharp vinaigrette, and the acidity cuts through the creaminess perfectly. On nights when I want to pretend I\'m at a café, I make grilled cheese sandwiches to dip, because honestly, soup and grilled cheese is one of life\'s perfect combinations.
- Add a squeeze of fresh lemon juice right before serving to brighten everything up
- Top with crushed pumpkin seeds or toasted pumpkin seeds for crunch
- A dollop of sour cream or Greek yogurt on top adds a nice tangy contrast
Save to Pinterest Hope this soup finds you on a day when you need exactly this kind of comfort. There\'s something pretty wonderful about making food that makes people feel held, even for just one bowl.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup reheats beautifully and actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching.
- → How do I prevent the cheese from separating?
Remove the pot from heat before stirring in the cheddar. Adding cheese to boiling liquid can cause it to separate and become grainy. Stir gently until melted and smooth. If reheating, do so over low heat and avoid boiling.
- → Can I freeze this soup?
Freeze before adding the milk and cheese for best results. The dairy can sometimes separate when frozen and thawed. Cool the pureed vegetable base completely, then freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and finish with milk and cheese before serving.
- → What can I substitute for sharp cheddar?
Gouda, gruyère, or fontina work well for a different flavor profile. For a dairy-free version, use nutritional yeast or vegan cheddar shreds. The sharpness of traditional cheddar provides the best balance against the sweet squash, so adjust other seasonings if using milder cheese.
- → Do I really need to roast the vegetables first?
Roasting concentrates the natural sugars and adds depth that simmering alone cannot achieve. However, in a pinch, you can simmer the raw squash and broccoli directly in the broth for 25-30 minutes until tender. The flavor will be slightly less complex but still delicious.
- → How can I make this soup thicker?
For a thicker consistency, reduce the water or broth by up to 1 cup, or add a peeled and diced potato during roasting. Alternatively, let the soup simmer uncovered for 5-10 minutes longer after pureeing to reduce slightly. The cheese also adds body as it melts into the hot liquid.