Butternut Squash Broccoli Cheddar Soup

There is nothing quite as satisfying as a bowl of creamy soup when the weather turns cool, and this Butternut Squash Broccoli Cheddar Soup is the ultimate comfort food. By roasting the butternut squash and broccoli florets in the oven first, we bring out a natural sweetness and charred depth that elevates the entire dish. Blended with sharp cheddar cheese, this recipe results in a rich, velvety finish that feels like a warm hug in a bowl.

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The process starts with high-heat roasting, which softens the squash and crisps the broccoli edges. Once these are combined with a savory base of sautéed onions and garlic, the soup is simmered in vegetable broth to let the flavors meld. The addition of sharp cheddar at the end transforms the mixture into a luxurious, golden masterpiece that pairs perfectly with a side of crusty bread.

Ingredients

• 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
• 4 cups vegetable broth (gluten-free if needed)
• 1 cup whole milk (or substitute with plant-based milk for dairy-free)
• 1 cup water
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• 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

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Toss cubed butternut squash and broccoli florets with olive oil, 1/2 tsp salt, and black pepper. Spread in a single layer on the prepared baking sheet.

Step 3

Roast vegetables for 25–30 minutes, turning once, until tender and lightly browned.

Step 4

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

Step 5

Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne, if using.

Step 6

Bring to a simmer and cook for 10 minutes, allowing flavors to meld.

Step 7

Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender, then return to the pot).

Step 8

Stir in milk and shredded cheddar cheese. Heat gently, stirring, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.

Step 9

Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.

Zusatztipps für die Zubereitung

To achieve the smoothest consistency, ensure the butternut squash is fork-tender before it leaves the oven. If you prefer a bit of texture, you can set aside a handful of roasted broccoli florets before blending the rest of the soup and stir them back in at the end.

Varianten und Anpassungen

For a vegan version, use plant-based milk and a high-quality vegan cheddar cheese. If you want a bit of extra brightness, add a squeeze of fresh lemon juice just before serving to cut through the richness of the cheddar.

Serviervorschläge

This soup pairs beautifully with a slice of warm, crusty bread or a simple green salad. For an elegant presentation, garnish each bowl with a few reserved broccoli florets, an extra sprinkle of shredded cheddar, and a crack of fresh black pepper.

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With its vibrant color and deep, savory flavor, this Butternut Squash Broccoli Cheddar Soup is sure to become a staple in your kitchen. It is easy enough for a weeknight dinner but sophisticated enough to serve to guests. Enjoy the warmth and nutrition in every creamy spoonful!

Your Questions Answered

→ Can I make this soup dairy-free?

Yes, substitute the milk with plant-based alternatives like almond or oat milk, and use vegan cheddar cheese. The texture will remain creamy and delicious.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a simple green salad. You can also serve it with grilled cheese sandwiches for a classic combination.

→ Can I use pre-cut butternut squash?

Absolutely. Pre-cut butternut squash saves preparation time and works perfectly in this dish. Just ensure the pieces are similar in size for even roasting.

→ How can I adjust the soup's thickness?

For a thicker soup, reduce the amount of broth or water slightly. For a thinner consistency, add more broth or milk gradually while reheating until you reach your desired texture.