# What You 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 1/2 cups sharp cheddar cheese, shredded
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, plus more to taste
14 - Pinch of cayenne pepper, optional
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash and broccoli florets with olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once, until tender and lightly browned.
04 - 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 for 1 minute more.
05 - Add the roasted squash and broccoli to the pot. Pour in vegetable broth and water. Stir in smoked paprika and cayenne pepper if using.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
07 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender and return to the pot.
08 - 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.
09 - Ladle into bowls and serve hot, optionally garnished with extra cheddar or roasted broccoli florets.
