Butternut Squash Broccoli Cheddar Soup (Printable)

Roasted butternut squash and broccoli blended with sharp cheddar for a rich, creamy comfort bowl in just 1 hour.

# 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 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 additional to taste
14 - Pinch of cayenne pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Roast vegetables for 25 to 30 minutes, turning once halfway through, until tender and lightly browned.
03 - 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.
04 - Add roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper if using.
05 - Bring to a simmer and cook for 10 minutes to allow flavors to meld. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and return to the pot.
06 - Stir in milk and shredded cheddar cheese. Heat gently, stirring constantly, until cheese is melted and soup reaches creamy consistency. Do not boil. Taste and adjust seasoning as needed.
07 - Serve hot, optionally garnished with additional sharp cheddar or roasted broccoli florets.

# Expert Tips:

01 -
  • The roasted vegetables develop a caramelized sweetness that makes the soup taste far richer than the simple ingredient list suggests.
  • It comes together in under an hour and feels impressive enough to serve guests, yet honest enough for a quiet Tuesday night.
  • Sharp cheddar cuts through the sweetness perfectly, creating this layered flavor that keeps you coming back for another spoonful.
02 -
  • Don't skip roasting the vegetables—boiling them produces a soup that tastes dull and watery, missing the caramelized sweetness that makes this recipe special.
  • Never add cold cheese to a boiling soup; it causes the emulsion to break and creates a grainy, separated mess instead of silky creaminess.
03 -
  • Buy your butternut squash a few days ahead and let it sit on your counter—slightly softer squash is easier to peel and cuts more smoothly than rock-hard ones straight from the store.
  • If you don't have an immersion blender, you absolutely need a regular blender for this recipe, but work carefully with hot liquid and never overfill; letting it cool slightly before blending prevents dangerous steam buildup.
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