Butternut Squash Broccoli Cheddar

There's something about the smell of butternut squash roasting in the oven that makes a kitchen feel instantly warmer, even on the coldest days. I discovered this soup by accident, really—I'd bought too much squash at the farmers market and had broccoli that needed using up, so I threw them both on a sheet pan with oil and let the oven do the heavy lifting. What came out was golden and caramelized, nothing like the pale, boiled vegetables I'd expected, and from there the soup practically made itself.

I made this soup the night my roommate came home exhausted from a terrible week, and watching her face change as she took the first spoonful—that little moment of quiet comfort—reminded me why I love cooking for people. She had three bowls and asked for the recipe, which meant everything.

Ingredients

• Butternut squash (1 medium, about 2 lbs): Roasting transforms it into something almost caramel-like; peeling it raw is annoying, so don't skip the knife work.
• Broccoli (1 large head, about 12 oz): The florets get crispy at the edges during roasting, which adds textural interest to the final soup.
• Yellow onion (1 medium): The base of everything; let it go translucent and sweet before anything else happens.
• Garlic (2 cloves): Just enough to whisper its presence, not shout it.
• Olive oil (2 tbsp): Use a good one for roasting to get that caramelization.
• Vegetable broth (4 cups): The foundation of flavor; homemade is lovely, but quality store-bought works perfectly.
• Whole milk (1 cup): Plant-based milk works too, though the soup will taste slightly different—just make sure it's unsweetened.
• Water (1 cup): Prevents the broth from overwhelming the delicate roasted flavors.
• Sharp cheddar cheese (1 1/2 cups): Sharp, not mild; it needs personality to shine through all that squash.
• Unsalted butter (2 tbsp): For sautéing the aromatics and building a proper base.
• Smoked paprika (1/2 tsp): This is what keeps the soup from tasting one-note; don't skip it.
• Black pepper (1/2 tsp): Fresh ground makes a real difference here.
• Salt (1 tsp, plus more): Taste as you go; you'll likely add more than you think.
• Cayenne pepper (pinch, optional): For those who like a whisper of heat under the sweetness.

Instructions

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Get your oven ready and prep:

Preheat to 425°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost bearable.

Toss and spread:

Combine the cubed squash and broccoli florets with olive oil, 1/2 tsp salt, and black pepper, then spread them in a single layer so they can actually roast, not steam.

Roast until golden:

Pop them in for 25–30 minutes, turning once halfway through. You're looking for caramelized edges and tender insides; the broccoli should have some crispy bits.

Build the base:

In a large pot, melt butter over medium heat and sauté the diced onion for 4–5 minutes until it's soft and translucent, then add the garlic and cook for 1 minute until fragrant.

Combine everything:

Add the roasted squash and broccoli to the pot, then pour in the vegetable broth and water. Stir in the smoked paprika and cayenne if you're using it.

Let it simmer:

Bring to a gentle simmer and let it cook for 10 minutes so the flavors can really talk to each other.

Blend until smooth:

Using an immersion blender, puree the soup directly in the pot until it reaches the consistency you want—I like mine completely smooth, but slightly chunky is nice too. If using a countertop blender, work in batches and be careful with the hot liquid.

Finish with cheese and cream:

Stir in the milk and shredded cheddar, then heat gently, stirring often, until the cheese melts into a silky sauce. Don't let it boil or the cheese will get grainy.

Taste and adjust:

This is the moment to add more salt, pepper, or even a squeeze of lemon if the soup needs brightness.

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What I love most about this soup is that it doesn't pretend to be anything other than what it is: honest, nourishing, and exactly what you need on days when the world feels too much. It's the kind of dish that makes you grateful for your kitchen and the small choices that turn simple ingredients into something worth remembering.

The Magic of Roasting

Roasting vegetables before blending them into a soup might seem like an extra step, but it's where all the flavor lives. The dry heat of the oven concentrates the natural sugars in both the squash and broccoli, creating caramelization that a pot on the stove simply cannot achieve. I learned this the hard way by making this soup the quick way first—boiling everything directly—and the difference was night and day. The roasted version has depth and richness that makes people ask if there's cream in it, even when there barely is any.

Adapting for Your Kitchen

This soup is wonderfully flexible depending on what you have on hand or what your body needs that day. If dairy isn't in the picture, use quality plant-based milk and vegan cheddar, though fair warning—the soup will be lighter and less velvety. A squeeze of lemon juice before serving adds brightness that some days feel essential, especially if you're eating this in spring. You can also add other roasted vegetables like cauliflower or even sweet potato if you want to experiment.

Serving and Storage

This soup is best served hot in bowls with crusty bread on the side for dipping, or alongside a simple green salad if you want something lighter. Leftovers keep beautifully in the refrigerator for up to four days, and it also freezes well—just thaw and reheat gently on the stove, adding a splash of milk if the consistency has become too thick. There's also something lovely about having this in your freezer for moments when cooking feels impossible but nourishment feels urgent.

• Top each bowl with extra roasted broccoli florets or a small handful of shredded cheddar for texture and visual appeal.
• A sprinkle of smoked paprika on top mirrors the one inside and adds a pretty finish.
• Serve immediately after heating; reheated soup that sits too long on the counter loses its soul.

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This soup has become my go-to when I want to feel like I've accomplished something in the kitchen without spending all day there. It's the kind of recipe that invites you back to the stove again and again.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of milk if needed to restore consistency.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for convenience, or transfer to a high-speed blender in batches. Blend for 2-3 minutes until completely silky. For extra refinement, pass through a fine-mesh sieve.

→ What can I substitute for sharp cheddar?

Gruyère offers a nutty complexity, while smoked gouda adds depth. For vegan options, use plant-based cheddar or nutritional yeast for umami richness without dairy.

→ Can I freeze this soup?

Freeze before adding cheese for best results. Cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw overnight in refrigerator, reheat, then stir in cheese.

→ How can I add more protein?

Stir in white beans during simmering, top with roasted chickpeas, or serve with grilled cheese sandwiches. Adding Greek yogurt before blending also increases protein while enhancing creaminess.

→ What herbs complement this soup?

Fresh thyme, rosemary, or sage pair beautifully with roasted squash. Add woody herbs during simmering, then garnish with delicate parsley or chives for bright contrast.