Save The first snowfall of November had just dusted our garden when I found myself staring at the last butternut squash from our summer harvest. The kitchen was chilly, and my fingertips were still cold from bringing in firewood. That squash, alongside some broccoli from the fridge, sparked an idea for a soup that would warm us from the inside out. The rich orange flesh of the squash promised sweetness while the sharp cheddar would bring everything together in a velvety embrace.
My partner had caught a winter cold last February, and I remember bringing a steaming mug of this soup upstairs while rain pattered against the bedroom window. The look of relief on their face as the aromatic steam rose up told me everything I needed to know. Between spoonfuls, they whispered that it was like being wrapped in a warm blanket. We now joke that this soup has medicinal properties, though I suspect its real magic lies in the comfort it brings.
Ingredients
- Butternut squash: Look for one with a matte skin rather than glossy, as the glossy ones tend to be less ripe and less sweet.
- Broccoli: Dont toss those stems, they add incredible flavor to the soup once roasted and blended.
- Sharp cheddar cheese: The sharper the better here, as the aging process intensifies the flavor so you can actually use less.
- Smoked paprika: This unassuming spice creates an underlying warmth that makes people wonder what your secret ingredient is.
- Whole milk: The fat content creates that silky mouthfeel that makes this soup feel indulgent even though its vegetable-based.
Instructions
- Roast your veggies:
- Spread the butternut cubes and broccoli florets on a baking sheet, giving them plenty of breathing room. Youll know theyre done when the edges of the squash start to caramelize and the broccoli tips turn slightly crispy.
- Build your flavor base:
- As the butter melts and the onions start to sizzle, your kitchen will fill with that gorgeous savory aroma that draws people in from other rooms. Take your time with this step, letting the onions become translucent but not browned.
- Blend with care:
- If using an immersion blender, start slowly and keep it submerged to avoid hot soup splatters. For a countertop blender, fill it only halfway per batch and cover the lid with a kitchen towel as hot liquids expand.
- Incorporate the dairy:
- Lower the heat before adding the milk and cheese to prevent the dairy from separating. Watch how the cheese melts into ribbons throughout the soup before disappearing entirely into the velvety mixture.
- Final seasoning:
- Take a moment to taste before serving, adding salt only if needed. Sometimes I add an extra pinch of smoked paprika right at the end for a color boost and aromatic finish.
Save Last Christmas, my brother who typically avoids vegetables helped himself to seconds, then thirds of this soup. When I mentioned it contained not just butternut but also broccoli, he paused mid-spoonful, considered this information, then shrugged and continued eating. Sometimes the best way to bridge differences is through a bowl of something made with care. Food has a way of speaking when words fail us.
Make-Ahead Options
Ive learned through many busy weeknights that this soup can be partially prepared days in advance. The roasted vegetables keep beautifully in the fridge for up to three days, and you can complete the final steps in just 15 minutes when youre ready to serve. During especially hectic weeks, I often double-batch the roasted vegetables on Sunday, using half for this soup and half for grain bowls throughout the week.
Serving Suggestions
Theres something about the ritual of serving this soup that enhances the experience. I love ladling it into wide, shallow bowls that showcase its rich golden color. Sometimes I create a simple pattern with a spoonful of cream swirled on top, or add tiny islands of extra roasted broccoli florets for textural contrast. On particularly festive occasions, Ive been known to sprinkle toasted pumpkin seeds around the edge of the bowl, creating a frame for this liquid painting.
Storage and Reheating
The flavors in this soup actually deepen overnight, making leftovers something to look forward to rather than merely tolerate. Ive noticed that the butternut sweetness becomes more pronounced while the cheese notes mellow into the background, creating a more harmonious blend the next day.
- Store in airtight containers in the refrigerator for up to 4 days, making sure the soup has cooled completely before covering.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent a skin from forming.
- Add a splash of fresh milk when reheating if the soup has thickened too much in storage.
Save This soup reminds me that comfort doesnt have to be complicated. Sometimes the most nourishing things come from simple ingredients transformed with a little time and attention.
Recipe FAQs
- → Can I make this soup dairy-free?
Yes, simply substitute the whole milk with unsweetened almond, oat, or coconut milk and use vegan cheddar shreds. The texture remains creamy while accommodating dairy-free diets.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The soup may thicken when chilled—thin with a splash of broth or milk when reheating.
- → Can I freeze this soup?
Freeze before adding the cheese for best results. Once cooled, transfer to freezer-safe containers and store up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cheddar.
- → 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, or pair with a grilled cheese sandwich for the ultimate comfort meal.
- → Can I use frozen vegetables instead of fresh?
Frozen butternut squash cubes work well, but fresh broccoli roasts better. If using frozen squash, roast it slightly longer to ensure it caramelizes properly and develops that sweet, nutty flavor.