Butternut Squash Broccoli Cheddar (Print Version)

Creamy roasted squash and broccoli blended with sharp cheddar for a rich, velvety soup

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large head broccoli (about 12 oz), cut into florets
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup water

→ Cheeses & Dairy

09 - 1 1/2 cups sharp cheddar cheese, shredded
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt
14 - Pinch of cayenne pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash and broccoli florets with olive oil, 1/2 tsp salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast vegetables for 25-30 minutes, turning once, until tender and lightly browned.
04 - In a large pot, melt butter over medium heat. Add diced onion and cook for 4-5 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.
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, or transfer in batches to a blender and return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

# Additional Tips::

01 -
  • Roasting the vegetables first gives you depth of flavor that sautéing alone can never achieve
  • The sharp cheddar cuts through the sweetness of the squash creating this perfect balance
  • It freezes beautifully so you can keep some for those nights when cooking feels impossible
02 -
  • Grate your own cheese from a block—pre-shredded cheese contains cellulose that prevents it from melting smoothly into soup
  • Don\'t boil the soup after adding cheese or it can separate and become grainy
  • If using a regular blender instead of an immersion blender, let the soup cool slightly first and never fill it more than halfway
03 -
  • Don\'t rush the roasting step—those browned, caramelized edges are where most of the flavor lives
  • Let the soup rest for 5 to 10 minutes off the heat before serving—the flavors need a moment to settle and really come together
Go Back