Save There's something about the smell of butternut squash roasting in the oven that makes a kitchen feel instantly welcoming. My neighbor once stopped by on a chilly October afternoon, caught that caramelized sweetness drifting from my place, and I had no choice but to invite her in for a bowl. What started as a casual weeknight soup became the thing she'd text me about months later, asking for the recipe because her kids actually ate their vegetables without complaint. This soup has this magic quality—it tastes fancy enough for guests but comes together so easily on a regular Tuesday.
I made this for my partner's work friends during a snowstorm, figuring everyone would appreciate something warm and comforting. Someone asked if I'd added carrots—I hadn't—and that's when I realized the broccoli florets were doing double duty: adding earthiness while staying visible and textured, not dissolved into oblivion. That moment stuck with me because it proved the soup didn't need to be smooth and monotonous to be luxurious.
Ingredients
- Butternut squash (1 medium, about 2 lbs): Look for one that feels heavy for its size and has a deep, uniform tan color; the flesh should be sweet and dense when roasted, not watery.
- Broccoli (1 large head, about 12 oz): Cut into florets roughly the same size so they roast evenly; the stems are edible too if you peel away the tough outer layer.
- Yellow onion (1 medium, diced): The sweetness balances the sharp cheese and adds natural depth without needing cream alone to do the work.
- Garlic (2 cloves, minced): Don't skip this or skip the step of cooking it separately; it needs just enough time to soften and lose its raw bite.
- Olive oil (2 tbsp): Good quality helps the roasted vegetables develop flavor, not just surface browning.
- Vegetable broth (4 cups): Use low-sodium if possible so you control the final salt level and the cheese flavor stays forward.
- Whole milk (1 cup): Plant-based alternatives work, but whole milk creates a richness that feels effortless and genuine.
- Water (1 cup): This gives you flexibility to adjust creaminess without diluting flavor too much.
- Sharp cheddar cheese (1 1/2 cups, shredded): The word sharp matters here; mild cheddar tastes muted in this soup and won't stand up to the other vegetables.
- Unsalted butter (2 tbsp): Unsalted lets you season deliberately instead of inheriting salt from the dairy.
- Smoked paprika (1/2 tsp): This is a small amount but creates a subtle depth that makes people wonder what secret ingredient you used.
- Black pepper (1/2 tsp): Freshly ground makes a surprising difference; pre-ground sits in the pantry and loses its punch.
- Salt (1 tsp, plus more to taste): Start conservative because the cheese will add saltiness as it melts.
- Cayenne pepper (pinch, optional): Only add this if you like heat; it sneaks up on you in a creamy soup, so less is more.
Instructions
- Heat your oven and prep the vegetables:
- Set the oven to 425°F and line a baking sheet with parchment paper. While it preheats, peel and seed your butternut squash—a sharp knife and some patience make this easier than it sounds, and the parchment will save you from scrubbing.
- Toss and roast:
- In a large bowl, toss the cubed squash and broccoli florets with olive oil, a pinch of salt, and black pepper. Spread them in a single layer on the baking sheet, then roast for 25–30 minutes, stirring halfway through, until the edges are caramelized and the flesh is fork-tender.
- Build the base:
- While vegetables roast, melt butter in a large pot over medium heat and add your diced onion. Cook gently for 4–5 minutes until it turns translucent and softens; this is when the kitchen smells like comfort.
- Warm the garlic:
- Add minced garlic and cook for just 1 minute more—you want it fragrant and warm but not brown or bitter.
- Combine and season:
- Add the roasted squash and broccoli to the pot, then pour in vegetable broth and water. Sprinkle in smoked paprika and cayenne if using, and stir gently.
- Simmer and meld:
- Bring the pot to a simmer over medium heat and let it bubble gently for 10 minutes. This resting time lets all the flavors get to know each other before you blend.
- Blend to silky:
- Using an immersion blender, puree the soup directly in the pot until it reaches your preferred texture—I like it smooth with tiny broccoli pieces still visible. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Add creaminess:
- Pour in the milk and stir in your shredded cheddar cheese slowly, stirring constantly. The heat of the soup will melt it into a velvety texture; keep the temperature gentle and never let it boil, or the cheese can get grainy.
- Taste and adjust:
- Try a spoonful and season with salt and pepper as needed. Sometimes an extra squeeze of lemon or a pinch more paprika is exactly what it needs.
Save My mom called one evening to ask if I was sick because I'd made this soup twice in one week. I wasn't sick—I just wanted it again, and I realized that's when you know a recipe has won you over. There's no pretense here, just honest vegetables and cheese doing what they do best.
Making It Your Own
This soup is forgiving and flexible enough to bend to what's in your kitchen. I've added a handful of fresh thyme while the soup simmers, stirred in crispy bacon bits before serving, or even drizzled it with truffle oil on fancy nights. The foundation is strong enough to support these little adventures without falling apart.
Storage and Reheating
Refrigerate this soup in an airtight container for up to 4 days, or freeze it for up to 3 months. When reheating, do it slowly over medium-low heat on the stovetop, stirring often, and add a splash of milk or broth if it's gotten too thick. Microwaving works in a pinch, but the stovetop keeps it from separating.
Serving Suggestions and Pairings
This soup sings with crusty bread for dipping, but it's also lovely alongside a simple green salad dressed in vinaigrette. Some mornings I've had it for breakfast with a fried egg on top, and it feels unexpectedly right. The combination of vegetables and cheese is naturally satisfying, so you don't need much else, though fresh herbs or a drizzle of good olive oil finish it beautifully.
- A squeeze of fresh lemon juice stirred in just before serving brightens the richness without overwhelming it.
- If you're in a mood for texture, toast some croutons or sprinkle crispy sage on top.
- Serve it in a wide bowl rather than a tall cup so you can actually taste the flavors instead of just drinking warmth.
Save This soup has become my go-to when I want to feel like I've cooked something special without the stress. It's the kind of dish that reminds you why you love to cook in the first place.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens. The flavors often deepen after a day.
- → How do I make this soup vegan?
Simply substitute the milk with unsweetened plant-based milk (like almond or oat milk), use vegan butter, and replace the cheddar with your favorite vegan cheese alternative. The taste remains rich and creamy.
- → Can I freeze butternut squash broccoli cheddar soup?
You can freeze this soup for up to 3 months, though cheese-based soups may separate slightly upon thawing. Reheat slowly and whisk vigorously to restore creaminess, or add fresh cheese after reheating.
- → What can I use instead of an immersion blender?
A countertop blender works perfectly. Let the soup cool slightly, then blend in batches, filling the blender only halfway and venting the lid to allow steam to escape. Return the pureed soup to the pot.
- → How can I make the soup thicker or thinner?
For a thicker consistency, reduce the amount of broth or water by 1/2 cup, or add an extra 1/2 cup of roasted squash. To thin it out, gradually stir in more broth or milk until you reach your desired texture.
- → What type of cheddar works best?
Sharp or extra-sharp cheddar provides the most robust flavor and balances the sweetness of the butternut squash. Avoid pre-shredded cheese with anti-caking agents, as freshly grated cheese melts more smoothly.