Pin it There's something about October when the farmers market overflows with butternut squash that makes me want to roast everything in sight. I grabbed a particularly bumpy specimen one afternoon, and instead of the usual roasted squash side dish, I found myself wanting something warmer, something I could eat by the spoonful with a crusty piece of bread. That's when this soup was born, all golden and thick with sharp cheddar melting into the puree like velvet.
I served this to my neighbor on a cold November evening when she'd been dealing with a rough week, and watching her face change on the first spoonful reminded me why food matters so much. She texted me the next day asking if I'd make it again, and now it's become something of a tradition between us, my soup, her crusty sourdough from the bakery down the street.
Ingredients
- Butternut squash: The sweetness here is what makes everything work, so pick one that feels heavy for its size and has a deep, unblemished skin.
- Broccoli: Don't skip this or substitute it with something else; the slight bitterness balances the squash's sweetness perfectly.
- Yellow onion and garlic: These are your flavor foundation, the aromatic base that makes people ask what spices you used.
- Olive oil: Use something decent here since you're roasting with it; it matters more than you'd think.
- Vegetable broth: Check the label if you need it gluten-free, and warm it if you can before adding it to the pot.
- Whole milk: This creates the creamy texture, though plant-based milk works beautifully if you need it to.
- Sharp cheddar cheese: The sharper the better; it's the star of the show, so don't use the mild stuff.
- Unsalted butter: This helps build the flavor base when you're sautéing your aromatics.
- Smoked paprika and cayenne: These add depth without screaming heat; the paprika is the one you really taste.
Instructions
- Get Your Vegetables Ready:
- Peel and cube your butternut squash, cut the broccoli into florets, and get everything prepped before you turn on the oven. I learned the hard way that doing this while things are roasting creates unnecessary chaos.
- Season and Spread:
- Toss your vegetables with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer so they actually brown instead of steam. Don't overcrowd the pan or you'll regret it.
- Let Them Roast:
- 25 to 30 minutes at 425°F (220°C) is what you're looking for, turning everything once halfway through. You want the edges to caramelize and the interiors to get tender.
- Build the Base:
- Melt butter in a large pot, add your diced onion, and let it cook low and slow for 4 to 5 minutes until it's translucent and starting to smell incredible. Add your garlic, stir it for just a minute, then move on.
- Combine Everything:
- Add your roasted vegetables to the pot, pour in the broth and water, and stir in your paprika and cayenne. Bring it to a gentle simmer and let it sit for 10 minutes while the flavors get to know each other.
- Blend Until Silky:
- Use an immersion blender to puree everything until it's smooth and creamy, or work in batches with a countertop blender if that's what you have. The immersion blender is honestly worth having just for moments like this.
- Finish With Cheese:
- Stir in your milk and shredded cheddar, heating gently and stirring often until the cheese melts completely. This is not the time to crank up the heat; low and steady keeps everything velvety instead of broken and grainy.
Pin it There's a moment in making this soup where you go from having roasted vegetables in broth to having something that smells like a restaurant, and that's when you know you're almost there. It's the kind of dish that makes your kitchen smell like you've been cooking all day, even though you really haven't.
Roasting Really Does Change Everything
When I first made this soup, I thought roasting was unnecessary fussing around, so I tried a shortcut and sautéed everything on the stovetop instead. The soup was fine but flat, missing that depth that roasting brings out. The heat of the oven concentrates the natural sugars in the squash and broccoli, creating a sweetness and complexity that can't happen in a pan no matter how patient you are. Now I roast everything and call it worth the extra 30 minutes.
Why Sharp Cheddar Matters Here
Mild cheddar would make this soup taste like wallpaper paste, honestly. The sharp variety cuts through the sweetness of the squash and the richness of the cream, keeping everything balanced and interesting. I once made this with medium cheddar because that's what someone had in their fridge, and I could feel the difference immediately; it tasted muffled, like the cheese was hiding instead of singing. Go for the sharpest cheddar you can find, especially if it's aged and has a little crystalline texture to it.
Your Own Flavor Variations
This soup is your starting point, not your ceiling. Once you've made it the way it's written, you'll start noticing what you'd like to add or change, and that's the best part about cooking. A squeeze of fresh lemon juice right before serving brightens the whole bowl, while a pinch of nutmeg adds a whisper of warmth that nobody can quite identify but everyone loves.
- Try adding crispy bacon bits and a dollop of sour cream if you want to go full indulgence mode.
- A handful of fresh thyme stirred in during the last minute adds an herbaceous note that feels seasonal and sophisticated.
- If you want something spicier, increase the cayenne or add a pinch of red pepper flakes when you're building the broth base.
Pin it This soup tastes like care, like someone took the time to roast vegetables properly and finish with real cheese instead of shortcuts. Serve it hot with something crusty to dip, and watch people light up.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → How do I make it dairy-free?
Substitute whole milk with unsweetened almond, oat, or cashew milk. Use vegan cheddar shreds in place of traditional sharp cheddar. The texture remains creamy and satisfying.
- → Can I freeze this soup?
Freeze before adding the milk and cheese for best results. Let cool completely, transfer to freezer-safe containers, and store up to 3 months. Thaw overnight in the refrigerator, then reheat and finish with dairy.
- → What can I serve with this soup?
Crusty bread, warm rolls, or crackers make excellent accompaniments. A simple green salad with vinaigrette balances the richness. For protein, add grilled cheese sandwiches or roasted chickpeas on top.
- → Why roast the vegetables first?
Roasting concentrates the natural sugars in butternut squash and broccoli, creating deeper flavor than boiling alone. The slight caramelization adds complexity that makes this soup exceptionally comforting.
- → Can I use frozen squash or broccoli?
Frozen butternut squash cubes work well if fresh isn't available. Thaw and pat dry before roasting. Frozen broccoli tends to become mushy, so fresh florets are recommended for best texture.