Butternut Squash Broccoli Cheddar (Print Version)

Creamy roasted vegetable soup with sharp cheddar, perfect for cozy dinners.

# 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 and 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 Make It:

01 - Preheat oven to 425 degrees Fahrenheit. 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. 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 for 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 pepper if using.
04 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
05 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
06 - Stir in milk and shredded cheddar cheese. Heat gently, stirring continuously, until cheese is melted and soup reaches a creamy consistency. Do not boil. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot. Optionally garnish with extra cheddar cheese or roasted broccoli florets.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you've been simmering it all afternoon.
  • The sharp cheddar cuts through the sweetness of the squash in a way that feels balanced and sophisticated, not overly rich.
  • Roasting the vegetables first adds a depth of flavor that transforms this from basic to something you'll actually crave.
  • It's naturally vegetarian and gluten-free, so there's no need to apologize when friends with dietary needs show up.
02 -
  • Don't skip the roasting step; it's the difference between this being good and it being something you make on repeat.
  • Keep the heat gentle once the cheese goes in—high heat will cause it to break and become grainy instead of creamy.
  • If your soup ends up thicker than you like, add more broth or milk in small amounts and adjust the seasoning each time.
03 -
  • Taste the soup before adding the cheese—underseasoned soup will be hard to fix once the dairy goes in.
  • If you don't have an immersion blender, a regular blender works fine, but let the soup cool slightly first and blend in small batches to avoid splashing hot liquid everywhere.
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