Butternut Squash Broccoli Cheddar Soup (Printable)

Oven-roasted butternut squash and broccoli blended with sharp cheddar for a creamy, velvety finish.

# What You 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

→ Cheese 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

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. 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 vegetables 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 for 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. Alternatively, transfer soup 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 achieves a creamy consistency. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls and serve hot. Optionally garnish with extra shredded cheddar or roasted broccoli florets.

# Expert Suggestions:

01 -
  • The roasting step brings out this deep, almost nutty sweetness that regular boiling never achieves—it's genuinely a game-changer.
  • You get a proper creamy soup without any cream, just milk and melted cheese doing all the heavy lifting.
  • The whole thing comes together in about an hour, so it's totally doable on a weeknight without feeling rushed.
02 -
  • Do not skip the roasting step—I learned this the hard way by trying to make a quicker version with raw vegetables, and it tasted thin and one-dimensional compared to the roasted version.
  • When you blend, blend until it's completely smooth before adding the cheese and milk, because any chunks left behind will not melt evenly into the liquid.
03 -
  • Make a double batch and freeze half in containers—it thaws beautifully and reheats gently on the stovetop, no blender needed.
  • If the soup breaks or looks separated after adding cheese, just lower the heat and stir constantly; it'll come back together, and it's honestly not a big deal even if it doesn't.
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