Butternut Squash Broccoli Cheddar (Printable)

Roasted squash and broccoli blended with sharp cheddar for a creamy, comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large head broccoli (about 12 ounces), 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 and 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

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. 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.
02 - Roast vegetables for 25 to 30 minutes, turning once, until tender and lightly browned.
03 - 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.
04 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper.
05 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
06 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender, then return to the pot.
07 - 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.
08 - Serve hot, optionally garnished with extra cheddar cheese or roasted broccoli florets.

# Helpful Hints:

01 -
  • The roasting process adds a nutty depth that you simply cannot get from boiling the squash alone.
  • It feels like a decadent indulgence while secretly packing in a massive amount of fiber and vitamins.
02 -
  • Adding the cheese when the soup is boiling will cause it to separate and become unappealingly grainy.
  • A tiny pinch of cayenne pepper does not make it spicy but it wakes up the earthy flavors of the squash.
03 -
  • Peeling the squash is much easier if you microwave it for two minutes first to soften the tough skin.
  • Wait until the very last second to add the cheese for the smoothest possible texture.
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