Save to Pinterest There's something about autumn that makes me crave this soup, though I've learned it's equally welcome on a chilly spring evening. I stumbled onto this recipe during a farmers market trip when butternut squash seemed to be everywhere, piled high in golden mounds, and I grabbed one almost without thinking. What started as a simple roasting experiment turned into something so creamy and satisfying that my kitchen smelled like caramelized vegetables and melted cheese for hours. Now it's the soup I make when I want to feel like I'm doing something special without the fuss.
I made this for my neighbor last winter when she was recovering from surgery, and watching her take that first spoonful and close her eyes in relief told me everything I needed to know. She asked for the recipe three times before I finally wrote it down for her, and that's when I realized this wasn't just my soup anymore. Now whenever someone needs comfort food, this is what I reach for.
Ingredients
- Butternut squash (1 medium, about 2 lbs): Peeling it raw can feel like a workout, so here's the secret: roast it whole for 10 minutes first, then it peels like butter.
- Broccoli (1 large head, about 12 oz): Don't throw away those stems; peel and cube them alongside the florets for extra substance in every spoonful.
- Yellow onion (1 medium, diced): This becomes your flavor foundation, so take a breath and let it cook slowly until it's truly translucent.
- Garlic (2 cloves, minced): Fresh garlic melts into the butter and builds the savory backbone that balances the sweet squash.
- Olive oil (2 tbsp): Use good olive oil here because it coats the vegetables as they roast and creates those lightly browned edges.
- Vegetable broth (4 cups): Low-sodium broth lets you control the salt and taste cleaner; it's worth seeking out if you can.
- Whole milk (1 cup): This makes the soup silky without being heavy; plant-based milk works beautifully too, though the flavor shifts slightly.
- Water (1 cup): Think of this as your volume helper, diluting the broth just enough so the soup doesn't taste too intense.
- Sharp cheddar cheese (1 1/2 cups, shredded): Sharp cheddar gives you flavor punch in smaller amounts; mild cheddar requires more cheese and tastes less distinctive.
- Unsalted butter (2 tbsp): This emulsifies with the cheese and milk, making everything combine into a luxurious whole.
- Smoked paprika (1/2 tsp): It adds a whisper of smokiness that makes people wonder what the secret ingredient is.
- Black pepper (1/2 tsp): Freshly ground pepper tastes brighter than pre-ground, and it matters more in a soup where nothing else masks it.
- Salt (1 tsp, plus more to taste): Add it in stages; you can always add more but you can't take it out.
- Cayenne pepper (pinch, optional): This tiny addition creates a warmth that builds slowly, so use it if you like soup with personality.
Instructions
- Preheat and prepare:
- Turn your oven to 425°F and line a baking sheet with parchment paper. This step takes two minutes but makes cleanup nearly effortless, which matters more than you think when you're tired.
- Season and spread:
- Toss your cubed squash and broccoli florets with olive oil, salt, and pepper until everything glistens, then spread them in a single layer with space between pieces. Crowding the pan means they steam instead of roast, so resist the urge to pile them high.
- Roast until golden:
- Roast for 25 to 30 minutes, turning once halfway through. You're looking for edges that are lightly browned and flesh that's completely tender; this is where the magic happens and the vegetables develop real depth.
- Build your base:
- In a large pot, melt butter over medium heat and add your diced onion, stirring occasionally for 4 to 5 minutes until it turns translucent and soft. Add minced garlic and let it sizzle for just one minute, filling your kitchen with that incredible aroma.
- Combine and simmer:
- Transfer your roasted vegetables to the pot, pour in vegetable broth and water, then stir in smoked paprika and cayenne. Bring everything to a simmer and let it bubble gently for 10 minutes so the flavors can really get to know each other.
- Blend to velvet:
- Using an immersion blender, puree the soup right in the pot with long, steady movements until it's completely smooth and creamy. If you're using a countertop blender instead, work in batches and be careful with the hot liquid.
- Add richness:
- Stir in the milk and shredded cheddar cheese, heating gently while stirring constantly until the cheese melts into a luxurious cream. Never let it boil, or the cheese can separate and get grainy.
- Taste and finish:
- Spoon up a taste and adjust the salt and pepper until it sings. Serve it hot with whatever toppings call to you.
Save to Pinterest One rainy afternoon, my daughter helped me make this soup and she got so interested in the blending part that she asked if we could blend things for everything. We laughed about it while eating bowls together, and she decided this was her new favorite soup because she had made it. That's when I understood that cooking for people you love isn't really about the ingredients or the technique—it's about the time you spend together.
Why Roasting Matters
Roasting these vegetables beforehand transforms them completely. The dry heat of the oven caramelizes their natural sugars, creating depth and richness that boiling never achieves. I learned this the hard way after making a flat-tasting version by simmering everything raw, and I'll never go back to that method.
Making It Your Own
This recipe is a solid foundation, but the best cooking happens when you feel free to adjust it. Some people add a squeeze of lemon juice right before serving for brightness, which cuts through the richness in a beautiful way. Others stir in crispy bacon bits or fresh thyme, and those additions absolutely work. The soup also freezes beautifully for up to three months, though I usually save the cheese for warming it back up so it tastes freshly made.
Serving Suggestions and Storage
This soup tastes best served hot in warm bowls with crusty bread alongside for dipping, or you can pair it with a simple green salad tossed in vinaigrette for balance. Leftovers keep in the refrigerator for three to four days and reheat gently on the stovetop with a splash of milk to restore creaminess. For longer storage, freeze the soup before adding the cheese, then stir in fresh cheddar when you warm it.
- Top each bowl with a small handful of extra shredded cheddar or a few roasted broccoli florets for color and texture.
- A drizzle of truffle oil or a crack of smoked sea salt adds sophistication if you're feeling fancy.
- This soup actually gets better after a day or two as the flavors continue to meld and deepen.
Save to Pinterest This soup has become the kind of recipe I make without thinking too hard about it, which is exactly when cooking feels most like home. It's humble enough for a Tuesday evening and special enough to share with someone who needs comfort.
Your Questions Answered
- → Can I make this dairy-free?
Yes, substitute whole milk with unsweetened almond, oat, or coconut milk. Use vegan cheddar shreds or nutritional yeast for cheesy flavor without dairy.
- → Can I freeze this soup?
Freeze before adding the cheese and milk. Cool completely, store in airtight containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in dairy.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for convenience. For extra silky results, pass the pureed soup through a fine-mesh sieve before adding cheese and milk.
- → What can I serve with this soup?
Crusty bread, garlic knots, or roasted garlic focaccia are perfect for dipping. A simple green salad with vinaigrette balances the richness. Crispy bacon bits make a tasty topping.
- → Can I use frozen vegetables?
Frozen butternut squash cubes work well—thaw and pat dry before roasting. Frozen broccoli tends to become watery; fresh florets yield better texture and flavor.