Save This Butternut Squash Broccoli Cheddar Soup is a creamy, comforting dish made with oven-roasted vegetables and sharp cheddar cheese. It offers a rich, velvety finish that is perfect for a cozy meal, combining the natural sweetness of roasted squash with the earthy tones of broccoli.
Save The secret to this soup's success is building layers of flavor. By starting with roasted vegetables and sautéing aromatic onion and garlic in butter, you create a robust foundation that is both nourishing and indulgent. It's an easy American-style classic that yields six hearty servings.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 large head broccoli (about 12 oz), cut into florets
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth (gluten-free if needed)
- 1 cup whole milk (or substitute with plant-based milk for dairy-free)
- 1 cup water
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt (plus more to taste)
- Pinch of cayenne pepper (optional)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Toss cubed butternut squash and broccoli florets with olive oil, 1/2 tsp salt, and black pepper. Spread in a single layer on the prepared baking sheet.
- Step 3
- Roast vegetables for 25–30 minutes, turning once, until tender and lightly browned.
- Step 4
- In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Add minced garlic and cook 1 minute more.
- Step 5
- Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne, if using.
- Step 6
- Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Step 7
- Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender, then return to the pot).
- Step 8
- Stir in milk and shredded cheddar cheese. Heat gently, stirring, until cheese is melted and soup is creamy. Do not boil. Taste and adjust seasoning as needed.
- Step 9
- Serve hot, optionally garnished with extra cheddar or roasted broccoli florets.
Zusatztipps für die Zubereitung
For the best melting results, shred your cheddar cheese from a block rather than using pre-shredded packs, which often contain anti-caking agents. If the soup is too thick after pureeing, simply add a splash more broth or water until you reach your desired silkiness.
Varianten und Anpassungen
To make a vegan version, use plant-based milk and a vegan cheddar cheese alternative. For an extra layer of brightness, stir in a squeeze of fresh lemon juice right before serving to balance the richness of the cheese and roasted squash.
Serviervorschläge
This soup pairs beautifully with a slice of crusty bread for dipping or a fresh green salad. You can also top each bowl with extra shredded cheddar or a few reserved roasted broccoli florets for a professional-looking presentation.
Save Whether you're looking for a simple weekday dinner or a comforting meal-prep option, this Butternut Squash Broccoli Cheddar Soup is a reliable and delicious choice. Enjoy the velvety texture and deep flavors of this nourishing, homemade meal.
Kitchen Q&A
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching the dairy.
- → What can I use instead of immersion blender?
A standard countertop blender works perfectly. Blend the soup in batches, filling the jar only halfway to allow room for steam expansion. Remove the center cap from the lid and cover with a kitchen towel to prevent pressure buildup.
- → How do I prevent the cheese from separating?
Always remove the pot from heat before stirring in shredded cheese. Add it gradually, stirring constantly until fully melted. Avoid boiling after the dairy has been incorporated, as high heat causes cheese to separate and become grainy.
- → Can I use frozen broccoli?
Frozen broccoli works in a pinch, though fresh yields better texture. Thaw and drain thoroughly before roasting to remove excess moisture. Reduce roasting time to 15-20 minutes since frozen vegetables are already partially cooked.
- → Is this soup freezer-friendly?
The soup freezes well, but leave out the milk and cheese if freezing long-term. Store the blended base in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in dairy just before serving.
- → Can I make it spicier?
Increase the cayenne pepper to 1/4 teaspoon for gentle heat, or add a diced jalapeño when sautéing the onions. A splash of hot sauce or red pepper flakes added during the final heating also creates a spicy variation.