Butternut Squash Broccoli Cheddar Soup (Printable)

Creamy soup with roasted butternut squash, broccoli, and sharp cheddar cheese. Vegetarian and gluten-free.

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

# Expert Suggestions:

01 -
  • The roasting step caramelizes the squash and broccoli, creating depth you can't get by simmering alone.
  • It comes together in about an hour and actually tastes better than versions that take twice as long.
  • Sharp cheddar gives you that velvety richness without needing heavy cream or excessive butter.
02 -
  • Do not skip the roasting step—simmering the vegetables instead will give you a watery soup that tastes nothing like this version.
  • Stir the cheese in gently and keep the heat low once it's added, or you'll end up with a grainy texture that feels sad on the tongue.
03 -
  • If your soup ends up thicker than you like, thin it with extra broth or milk rather than water, which dilutes the flavor.
  • Taste and adjust seasoning at the very end—salt needs to go in last so you don't over-salt accidentally during cooking.
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