Save to Pinterest The first time I made butternut squash broccoli cheddar soup, it was during that strange transition between winter and spring when you need something warming but lighter than winter stews. The kitchen windows had fogged up from the roasting vegetables, and the sweet aroma of caramelizing butternut squash mingled with the earthiness of broccoli. My husband wandered in repeatedly, asking when it would be ready, drawn by those comforting scents.
Last autumn, when my sister was visiting with her kids, I made a double batch of this soup. The cousins were playing board games in the living room while we caught up over glasses of wine in the kitchen, the soup simmering gently on the stove. One of the kids, who normally refused anything green, wandered in and asked to try some. She ended up having two full bowls, and now my sister makes it regularly at her house too.
Ingredients
- Butternut squash: Look for one with a matte, not shiny, skin and that feels heavy for its size - a trick my farmers market vendor taught me that ensures youre getting the sweetest, most flavorful squash.
- Broccoli: Dont discard those stems - theyre packed with flavor and when roasted and blended, no one will know theyre there.
- Sharp cheddar: After experimenting with mild, medium, and sharp, I found that sharp cheddar provides the best flavor that doesnt get lost among the vegetables.
- Smoked paprika: This might seem like a small addition, but it adds this subtle smokiness that elevates the entire soup from good to cant-stop-eating-it delicious.
- Butter: The small amount used to sauté the onions creates a richness that carries throughout the entire pot of soup.
Instructions
- Prep and roast vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment for easy cleanup. Toss the cubed butternut squash and broccoli florets with olive oil, salt, and pepper, making sure every piece gets a light coating.
- Create the flavor base:
- While those vegetables are roasting, melt butter in your soup pot and sauté the onions until they become soft and translucent. Add the garlic just for the last minute so it doesnt burn and become bitter.
- Combine and simmer:
- Once your vegetables are roasted with those beautiful browned edges, add them to the pot along with broth, water, and seasonings. Let everything simmer together for about 10 minutes to meld those flavors together.
- Blend until velvety:
- This is where magic happens - use your immersion blender to transform those chunky vegetables into a silky smooth base. If you dont have an immersion blender, carefully transfer batches to a regular blender, then return to the pot.
- Add the finishing touches:
- Stir in the milk and cheese, keeping the heat gentle so the cheese melts without separating. Youll see it transform before your eyes into a creamy, velvety soup that coats the back of a spoon perfectly.
Save to Pinterest One particularly chilly evening last fall, my neighbor had a rough day at work and texted to see if I was around for a chat. I invited her over and served her this soup with some crusty bread. As we sat at the kitchen table, steam rising from our bowls, I watched her shoulders slowly relax with each spoonful. By the time she finished, she was smiling again, and now whenever one of us is having a hard time, we text each other: Butternut soup night?
Seasonal Adaptations
In the summer months when butternut isnt in season, Ive successfully made this with sweet potatoes instead, adjusting the roasting time down slightly. The soup becomes a bit sweeter but maintains that wonderful creaminess. I also like to add fresh herbs from the garden - a bit of thyme in fall, or fresh basil in summer can completely transform the character of this versatile soup.
Make It Your Own
Some nights I add a pinch of nutmeg and cinnamon for a slightly sweeter profile, especially during the holiday season. Other times Ive stirred in leftover rotisserie chicken or crispy bacon bits for my meat-loving friends. The soup also freezes beautifully in individual portions, though I find the texture is best if you freeze it before adding the cheese and milk, then add those fresh when reheating.
Serving Suggestions
While this soup is certainly satisfying on its own, Ive found a few pairings that elevate it to dinner party status. I love serving smaller portions as a starter course before a main of roasted chicken or a hearty grain bowl. The soup also makes an excellent lunch alongside a crisp green salad with a tangy vinaigrette to balance the creaminess.
- For an extra special touch, try topping each bowl with a few homemade croutons made from sourdough bread tossed with olive oil and herbs.
- A swirl of cream or a dollop of tangy Greek yogurt creates a beautiful presentation and adds another layer of flavor.
- Keep some extra roasted broccoli florets aside before blending to add as a garnish for texture contrast.
Save to Pinterest This butternut squash broccoli cheddar soup has become more than just a recipe in my household - its a tradition, a comfort, and sometimes even a peace offering. I hope it brings the same warmth and connection to your table that it has to mine.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separation. The flavors often develop even better after resting overnight.
- → What's the best way to puree the soup?
An immersion blender works wonderfully directly in the pot. If using a countertop blender, cool slightly first and blend in batches, venting steam carefully. Return to the pot before adding cheese.
- → Can I freeze this soup?
Freeze before adding the cheese for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cheddar. Dairy-based soups can separate slightly after freezing, but blending again restores texture.
- → Is roasting the vegetables necessary?
Roasting concentrates the natural sugars and adds caramelized notes that simmering alone cannot achieve. If pressed for time, you can simmer everything together, but expect slightly less depth of flavor.
- → How can I make this soup thicker?
Let it simmer longer after pureeing to reduce and thicken naturally. Alternatively, add a peeled potato while roasting or stir in a tablespoon of cornstarch slurry near the end.
- → What other vegetables work well in this combination?
Cauliflower pairs beautifully with similar flavors. Carrots add sweetness, while a small apple enhances the squash's natural notes. Keep proportions similar for consistent texture.
