Butternut Squash Broccoli Cheddar Soup

There's something about October afternoons that makes me crave this soup—maybe it's the way the kitchen fills with the smell of caramelizing squash, or maybe it's just that first real chill in the air that demands something warm and substantial. I stumbled onto this combination years ago when I had half a head of broccoli and a butternut squash sitting on the counter, both looking like they needed rescuing before the week ended. The sharp cheddar was almost an afterthought, but it transformed everything into something so velvety and comforting that I've made it dozens of times since. Now it's become my go-to when I want to feel like I'm doing something special without actually fussing around for hours.

I made this for my sister when she was going through a rough patch, and I remember how she came into the kitchen mid-blend and just stood there breathing in the steam like it was the first good thing that had happened to her all week. We sat at the counter with bowls of it and crusty bread, barely talking, and somehow that quiet moment meant more than any words could have. Food has this weird power sometimes—it's just soup, but it becomes something like comfort wrapped in a bowl.

Ingredients

• Butternut squash (1 medium, about 2 lbs, peeled, seeded, and cubed): Roasting it first unlocks all this natural sweetness and prevents the soup from tasting watery or one-dimensional.
• Broccoli florets (1 large head, about 12 oz): Cut them into similar-sized pieces so they roast evenly, and don't be shy about getting them a little charred at the edges.
• Yellow onion (1 medium, diced): The base of everything good—it softens into the background and builds flavor quietly.
• Garlic (2 cloves, minced): Add it after the onion so it doesn't burn, and you'll taste its mellow sweetness all through the finished soup.
• Olive oil (2 tbsp): Just enough to coat the vegetables for roasting without making them greasy.
• Vegetable broth (4 cups): Use the good stuff if you can find it—the flavor really shows through in a soup this simple.
• Whole milk (1 cup): Plant-based works beautifully here if you're going that direction, and the soup stays just as creamy.
• Water (1 cup): Sometimes you need to dilute slightly, so taste as you go and adjust the broth-to-liquid ratio to your preference.
• Sharp cheddar cheese (1 1/2 cups, shredded): The sharper the better—it adds this tangy note that keeps the soup from tasting one-note.
• Unsalted butter (2 tbsp): Use real butter here because you'll taste it in the sauté step.
• Smoked paprika (1/2 tsp): This is the secret weapon that makes people ask what you did to make it taste so complex.
• Black pepper (1/2 tsp): Freshly ground makes all the difference.
• Salt (1 tsp, plus more to taste): Start with this amount and adjust at the very end when everything's blended.
• Cayenne pepper (pinch, optional): Add this if you want a whisper of heat that builds gently as you eat.

Instructions

Get your oven ready and prep the vegetables:

Preheat to 425°F and line a baking sheet with parchment paper. Toss your cubed squash and broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and black pepper until everything's glistening and evenly coated.

Roast until golden and tender:

Spread everything in a single layer and let it roast for 25-30 minutes, stirring halfway through so the pieces brown evenly. You want some caramelization on the edges—that's where all the flavor lives.

Build your flavor base:

While the vegetables roast, melt butter in a large pot over medium heat. Add diced onion and let it soften for 4-5 minutes until it turns translucent and sweet.

Add aromatics:

Stir in minced garlic and cook for just 1 minute more—you want it fragrant but not browned, which would make it bitter.

Combine everything:

Add the roasted squash and broccoli to the pot, then pour in 4 cups vegetable broth and 1 cup water. Stir in 1/2 tsp smoked paprika and a pinch of cayenne if you're using it.

Let flavors marry:

Bring to a simmer and let it bubble gently for about 10 minutes—this gives everything time to meld into one cohesive flavor rather than tasting like separate ingredients.

Blend until silky:

Use an immersion blender to puree the soup until it reaches that perfect creamy consistency. If you prefer a slightly textured soup, leave some small pieces intact—there's no wrong way here.

Finish with cheese and milk:

Stir in 1 cup milk and 1 1/2 cups shredded sharp cheddar, then heat gently over low heat, stirring, until the cheese melts completely. Do not let it boil or the texture gets weirdly broken.

Taste and adjust:

This is your moment to add more salt, pepper, or even a squeeze of lemon juice if it needs brightness. Serve hot with whatever garnish makes you happy.

Pin it

Pin it

My neighbor actually cried when she had a bowl of this, and not in a sad way—she said it reminded her of something her grandmother used to make but different, better somehow. That's when I realized this soup isn't about nostalgia or tradition; it's about taking simple ingredients and turning them into something that feels luxurious and deliberate, something worth sitting down for.

Why Roasting Makes Everything Better

Raw vegetables in soup can sometimes taste a little washed out, especially something as delicate as butternut squash. But when you roast them, the heat caramelizes the natural sugars, concentrating all that sweetness and adding this subtle depth that makes people ask what you did. The broccoli gets a little charred around the edges too, and instead of tasting harsh or overcooked, that char contributes this almost smoky complexity that plays beautifully against the cheese.

The Secret to Creamy Without Cream

This soup is luxuriously creamy, but there's no heavy cream in here—just whole milk and melted cheddar doing the work. The blended squash adds its own natural creaminess, and the cheese adds both richness and tang that keeps the soup from tasting one-note. If you use plant-based milk, pick one that's a little thicker—like oat or coconut—so you don't lose that velvety mouthfeel that makes this soup so satisfying.

Make It Your Own

This recipe is solid as written, but it also leaves room for your own instincts. Some people add a tiny pinch of nutmeg, others swear by a squeeze of lime juice at the end. I've made it with different cheeses—gruyère if I'm feeling fancy, fontina for a mellower flavor. The template is flexible enough that you can make it feel like your own discovery rather than just following orders.

• For a vegan version, swap in plant-based milk and vegan cheddar, and the soup comes out just as creamy and satisfying.
• Add a squeeze of fresh lemon or lime juice right before serving for brightness that cuts through the richness.
• Top with toasted breadcrumbs, crispy sage, or extra roasted broccoli florets for texture contrast that makes eating it more interesting.

Pin it

Pin it

Every time I make this, I think about how something this nourishing and delicious takes barely an hour from start to finish. It's the kind of soup that feels like you spent all day on it, when really you just let the oven do most of the work while you did something else.

Recipe Questions & Answers

→ Can I make this soup dairy-free?

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

→ 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 until completely smooth, and strain if desired for ultra-velvety results.

→ Can I prep the vegetables ahead of time?

Absolutely. Cube the butternut squash and cut the broccoli up to 2 days ahead. Store in airtight containers in the refrigerator until ready to roast.

→ What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad pair beautifully. For extra heartiness, add a grilled cheese sandwich on the side.

→ How long does this soup keep?

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 restore consistency.

→ Can I freeze this soup?

Yes, but dairy-based soups may separate slightly when thawed. Freeze in portions for up to 3 months, then thaw overnight in the refrigerator and reheat, whisking to recombine.