Butternut Squash Broccoli Cheddar Soup

As the weather cools down, there is nothing more satisfying than a steaming bowl of homemade soup. This Butternut Squash Broccoli Cheddar Soup is the ultimate comfort food, combining the earthy sweetness of oven-roasted squash with the savory crunch of broccoli. Blended together with sharp cheddar cheese, it results in a rich, velvety finish that warms you from the inside out.

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The process of roasting the butternut squash and broccoli florets is what truly elevates this dish. By allowing the vegetables to lightly brown in the oven, you unlock a complexity of flavor that pairs perfectly with the sharp, tangy notes of the cheddar. It is a simple step that makes a world of difference in the final bowl.

Ingredients

• Vegetables: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 large head broccoli (about 12 oz), cut into florets; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil.
• Liquids: 4 cups vegetable broth (gluten-free if needed); 1 cup whole milk (or plant-based substitute); 1 cup water.
• Cheeses & Dairy: 1 1/2 cups sharp cheddar cheese, shredded; 2 tbsp unsalted butter.
• Seasonings: 1/2 tsp smoked paprika; 1/2 tsp ground black pepper; 1 tsp salt (plus more to taste); pinch of cayenne pepper (optional).

Instructions

Step 1: Prep the Oven

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Roast the Vegetables

Toss the cubed butternut squash and broccoli florets with olive oil, 1/2 tsp salt, and black pepper. Spread them in a single layer and roast for 25–30 minutes, turning once, until tender and lightly browned.

Step 3: Sauté Aromatics

In a large pot, melt the butter over medium heat. Cook the diced onion for 4–5 minutes until translucent, then add the minced garlic and cook for 1 more minute.

Step 4: Simmer

Add the roasted vegetables to the pot along with the vegetable broth, water, smoked paprika, and cayenne. Bring to a simmer and cook for 10 minutes.

Step 5: Puree

Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a countertop blender before returning to the pot.

Step 6: Finish with Cheese

Stir in the milk and shredded cheddar cheese. Heat gently while stirring until the cheese is completely melted and the soup is creamy. Do not let it reach a boil.

Step 7: Serve

Taste and adjust seasoning with extra salt or pepper if needed. Serve hot, garnished with extra cheddar or a few reserved roasted broccoli florets.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure to peel the butternut squash thoroughly to remove all the tough skin. When blending, if you prefer a chunkier soup, you can reserve a handful of the roasted broccoli florets and stir them back in after pureeing the rest of the base.

Varianten und Anpassungen

This recipe is easily adaptable for different diets. For a vegan version, substitute the butter with oil, use a creamy plant-based milk like oat or soy, and choose a high-quality vegan cheddar. For an extra kick of heat, increase the amount of cayenne pepper or add a dash of hot sauce before serving.

Serviervorschläge

This rich soup pairs beautifully with a slice of crusty artisan bread or a warm sourdough roll for dipping. For a lighter accompaniment, serve it with a simple green salad dressed in a lemon vinaigrette. A small squeeze of fresh lemon juice stirred into the bowl just before eating can also brighten the heavy cheese flavors.

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Whether you are looking for a nutritious weekday lunch or a cozy weekend dinner, this Butternut Squash Broccoli Cheddar Soup is sure to satisfy. With its vibrant color and deep, savory flavors, it is a seasonal staple that brings the best of the harvest to your table.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, stirring occasionally. You may need to add a splash of broth or milk if it thickens upon standing.

→ Can I freeze butternut squash broccoli cheddar soup?

Freezing is possible but not ideal, as dairy-based soups can separate when thawed. If you choose to freeze, do so before adding the milk and cheese. Thaw completely, reheat, then stir in fresh dairy for best texture.

→ How do I make this soup vegan?

Substitute the butter with vegan butter or olive oil, use plant-based milk like cashew or oat milk, and replace the cheddar with vegan cheese shreds. Nutritional yeast can also add a cheesy flavor boost.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a simple arugula salad. For a heartier meal, serve alongside a grilled cheese sandwich or warm dinner rolls.

→ Can I use frozen butternut squash?

Yes, frozen cubed butternut squash works well and saves prep time. Roast from frozen, adding 5-10 extra minutes to the cooking time, or skip roasting and simmer directly in the broth for a quicker version.

→ How can I adjust the thickness of the soup?

For a thicker soup, use less broth or add an extra half cup of roasted squash. For a thinner consistency, stir in additional vegetable broth or milk until you reach your desired texture.