Butternut Squash Broccoli Cheddar

The first time I roasted butternut squash, the kitchen filled with a scent like caramelized honey that lured everyone into the room. I was trying to use up a head of broccoli that looked a bit lonely in the crisper drawer. This soup came together during a particularly rainy Tuesday when we just needed something to warm our hands. It turned out to be the perfect balance of savory cheddar and earthy roasted sweetness. Now, whenever the wind starts to rattle the windows, this is exactly what I crave.

I used to think broccoli cheddar soup had to be heavy and flour based to be satisfying. One afternoon, I accidentally over roasted the squash until the edges were charred and dark. When I blended it into the broth, it created a velvet texture that did not need any thickeners at all. Seeing that vibrant orange color swirl with the green flecks always makes me feel like a professional chef.

Ingredients

• Butternut squash: Look for a heavy squash with matte skin because those usually have the most concentrated flavor inside.
• Broccoli: I like to include the stems as well as the florets because they add a wonderful silkiness once blended.
• Sharp cheddar cheese: Grating your own cheese from a block ensures it melts into the soup without any graininess from anti caking agents.
• Vegetable broth: Using a high quality stock acts as the foundation that carries all the roasted vegetable notes.
• Smoked paprika: This tiny addition provides a faint campfire aroma that complements the roasted squash beautifully.
• Whole milk: A splash of dairy at the end rounds out the sharpness of the cheese and softens the acidity.

Instructions

Preheat and Prep:

Get your oven humming at 425 degrees and line your sheet with parchment for an easy cleanup later.

Roast to Gold:

Toss your squash and broccoli in oil and salt until they glisten, then roast until the edges look beautifully toasted.

The Aromatic Base:

Melt your butter and let the onions soften until they become sweet and clear like little gems.

Simmer and Blend:

Stir in your roasted stars and broth, letting them bubble softly until the kitchen smells like a harvest festival.

Puree to Velvet:

Use your immersion blender to swirl the soup into a smooth, thick sea of gold and green.

The Cheesy Finish:

Gently fold in the cheddar and milk, watching the cheese disappear into the warmth without letting it boil.

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There was a cold winter evening when I served this to my neighbor who claims to hate all vegetables. She finished two bowls and asked for the recipe before she even left the table. It made me realize that even the most stubborn eaters can be won over by enough melted cheddar and roasted squash.

A Better Way to Peel

Peeling a butternut squash used to feel like a dangerous chore until I learned a simple trick. I now poke a few holes in the skin and microwave the whole squash for about two minutes. This softens the outer layer just enough that the vegetable peeler glides through it like butter.

The Texture Balance

Sometimes I prefer a bit of bite in my soup rather than a perfectly smooth puree. I started setting aside a handful of the roasted broccoli florets before blending everything else. Dropping those crispy, charred bits back into the finished bowl provides a lovely contrast to the creamy base.

Pairing and Storage

This soup actually tastes even better the next day after the flavors have had time to fully settle together. I often make a double batch on Sundays and keep individual jars in the fridge for a quick lunch. It reheats beautifully on the stove over low heat with just a tiny splash of water to loosen it up.

• Serve it alongside a thick slice of sourdough bread toasted with plenty of garlic butter.
• A small squeeze of fresh lemon juice right at the end adds a bright spark that cuts through the richness.
• Store any leftovers in an airtight container for up to four days for the best quality.

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This bowl is a warm hug for your soul on a chilly afternoon. I hope it brings as much comfort to your kitchen as it does to mine.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, substitute whole milk with unsweetened almond, oat, or coconut milk and use vegan cheddar cheese. The texture remains creamy and satisfying.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent separating. Add a splash of broth if it thickens too much.

→ Can I freeze this soup?

Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly thinner after freezing.

→ What can I serve with this soup?

Crusty bread, garlic knots, or homemade croutons are excellent choices. A simple green salad with vinaigrette balances the richness, or serve alongside grilled cheese sandwiches for a classic combination.

→ Do I have to roast the vegetables first?

Roasting caramelizes the vegetables and adds depth of flavor. For a quicker version, you can simmer raw squash and broccoli directly in the broth until tender, then blend and add cheese.

→ How can I make this soup thicker or thinner?

For a thicker soup, reduce the broth by ½ cup or add a peeled potato during roasting. To thin, add more broth or milk until you reach the desired consistency.