Save When the air turns crisp and the leaves begin to fall, there is no culinary embrace more welcoming than a bowl of Golden Butternut Squash Broccoli Cheddar Soup. This recipe elevates the classic broccoli cheddar comfort by introducing the natural sweetness of oven-roasted butternut squash. The result is a vibrant, golden-orange soup with a velvety texture that feels both indulgent and wholesome. Blending these roasted vegetables with sharp cheddar cheese creates a complex flavor profile that is creamy, savory, and deeply satisfying.
Save This soup is a celebration of simple, high-quality ingredients. By taking the extra time to roast the vegetables, you transform basic kitchen staples into a gourmet experience. The marriage of the earthy broccoli with the buttery squash provides a balanced base for the sharp, salty notes of the cheddar cheese.
Ingredients
- Vegetables: 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
- Liquids: 4 cups vegetable broth (gluten-free if needed); 1 cup whole milk (or substitute with plant-based milk for dairy-free); 1 cup water
- Cheeses & Dairy: 1 1/2 cups sharp cheddar cheese, shredded; 2 tbsp unsalted butter
- Seasonings: 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
To ensure the best results, use a sharp chef's knife to cut the squash into uniform cubes so they roast evenly. If you don't have an immersion blender, a countertop blender works well; just remember to blend in small batches and leave the vent open to let steam escape safely.
Varianten und Anpassungen
For those looking for a vegan alternative, you can easily swap the whole milk for unsweetened almond or oat milk and use a high-quality vegan cheddar. If you prefer a bit of brightness, follow the note to add a squeeze of fresh lemon juice just before serving.
Serviervorschläge
This soup is wonderful when served alongside a loaf of crusty artisan bread for dipping. You can also pair it with a simple green salad dressed in a light vinaigrette to balance the richness of the cheddar cheese.
Save Whether you're looking for a cozy weeknight dinner or a crowd-pleasing dish for a gathering, this Butternut Squash Broccoli Cheddar Soup is sure to become a staple. Its creamy finish and roasted depth make it a truly memorable bowl of comfort.
Recipe FAQ
- → Can I make this soup dairy-free?
Yes, simply substitute the whole milk with your favorite plant-based milk like oat, almond, or coconut milk. Use vegan cheddar shreds instead of dairy cheese. The texture remains creamy and satisfying.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. The soup may thicken in the fridge—thin with a splash of broth or milk when reheating.
- → Can I freeze this soup?
This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly thinner after freezing.
- → What can I serve with this soup?
Crusty bread, garlic knots, or warm dinner rolls are perfect for dipping. A simple green salad with vinaigrette balances the richness. For extra protein, top with roasted chickpeas or serve alongside a grilled cheese sandwich.
- → Do I have to roast the vegetables first?
Roasting intensifies the natural sweetness and adds depth, but you can skip it. Simply sauté the onion, garlic, raw squash, and broccoli in butter before adding broth. Simmer until vegetables are completely tender, about 20 minutes, then blend as directed.