Butternut Squash Broccoli Cheddar Soup (Printable)

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

# What You 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 & 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:

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 and develop.
07 - Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, then return to the pot.
08 - Stir in milk and shredded cheddar cheese. Heat gently, stirring frequently, until cheese is melted and soup is creamy. Do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle into bowls and serve hot. Optionally garnish with extra shredded cheddar cheese or roasted broccoli florets.

# Expert Advice:

01 -
  • The roasting step concentrates natural sweetness in the squash, so you don't need brown sugar or honey to feel indulgent.
  • Sharp cheddar melts into a velvety cream without any graininess, even though it's a real cheese, not processed.
  • It freezes beautifully, which means one batch feeds you for weeks when life gets hectic.
02 -
  • Don't skip the roasting step—boiling the squash makes it mushy and watery, while roasting concentrates its natural sweetness and caramelizes the edges for real depth.
  • Add cheese when the soup is off the heat or barely warm; high heat can break down the proteins and leave you with separated, grainy soup instead of silky cream.
03 -
  • If your squash is stubborn to peel, microwave it for 3 minutes first—the skin softens and peeling becomes painless instead of a knife fight.
  • Taste the soup before you add all the salt; the cheese brings quite a bit, and you'd rather undersalt and adjust than end up with something unforgiving.
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