Butternut Squash Broccoli Cheddar (Printer View)

Creamy roasted vegetable soup blended with sharp cheddar for rich, comforting flavor.

# 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 & 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

# Method:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss cubed butternut squash and broccoli florets with olive oil, salt, and black pepper. Spread in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once, until tender and lightly browned.
02 - 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.
03 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne if using. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
04 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
05 - 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.
06 - Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without feeling heavy, like comfort wrapped in a bowl.
  • Most of the work happens in the oven while you do something else, which is the kind of magic weeknight cooking needs.
  • The combination of roasted vegetables and sharp cheddar creates a depth that makes people ask for the recipe before they finish their first spoonful.
02 -
  • Don't skip the roasting step thinking you'll save time, it's what actually makes this soup taste like something instead of just warm vegetables.
  • If your soup breaks when you add the cheese and milk, it's because the heat was too high, low and slow is the only way with dairy.
03 -
  • Make a double batch and freeze it in portions, it reheats beautifully and makes future versions of yourself feel taken care of.
  • If you don't have an immersion blender, a regular blender works just fine, you'll just have some extra dishes to wash.
Return