Butternut Squash Broccoli Cheddar Soup (Printer-Friendly)

Creamy soup with roasted butternut squash, broccoli, and sharp cheddar cheese for a rich, velvety finish.

# 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

# How-To 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 and develop.
07 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender and return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring constantly, until cheese is melted and soup reaches a creamy consistency. Do not boil. Taste and adjust seasoning as needed.
09 - Serve hot, optionally garnished with extra shredded cheddar cheese or roasted broccoli florets.

# Expert Advice:

01 -
  • Depth of Flavor: Roasting the vegetables before blending adds a smoky, caramelized sweetness that boiling simply can't match.
  • Creamy Texture: The combination of blended squash and melted sharp cheddar creates a luxurious, silky mouthfeel.
  • Vegetarian & Gluten-Free: A naturally inclusive dish that satisfies a variety of dietary needs without sacrificing taste.
  • Simple Ingredients: Uses pantry staples and fresh produce to create a restaurant-quality meal at home.
02 -
  • Temperature Control: Never boil the soup once the cheese and milk have been added; high heat can cause the dairy to curdle or the cheese to become grainy.
  • Freshly Shredded: For the smoothest melt, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses are often coated in potato starch which can affect the soup's texture.
  • Gluten-Free Safety: Always double-check the labels on your vegetable broth to ensure it is certified gluten-free.
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