Roasted Broccoli Butternut Squash Soup (Printer View)

Rich, creamy blend of roasted vegetables perfect for wholesome meals

# What you'll need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large head of broccoli, cut into florets (about 4 cups)
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup unsweetened coconut milk or heavy cream

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Seasonings

08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon ground nutmeg

→ Optional Garnishes

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread squash cubes, broccoli florets, chopped onion, and garlic on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and cumin. Toss to coat evenly.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are browned and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
05 - Remove from heat. Use an immersion blender to puree soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in coconut milk or cream and nutmeg. Taste and adjust seasoning as needed.
07 - Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, parsley, and a drizzle of coconut milk or cream if desired.

# Expert Advice:

01 -
  • The roasting step creates this deep, almost buttery flavor that makes you forget this is technically vegetable soup.
  • It comes together in under an hour, which means you can have something genuinely comforting on a weeknight without stress.
02 -
  • Don't skip the roasting step or rush it—that's where all the flavor lives, and boiling these vegetables instead creates something flat and one-dimensional.
  • If your soup seems too thick after blending, add broth a splash at a time rather than adding cream, which can make it too rich.
03 -
  • Use an immersion blender if you have one—it's safer with hot soup and gives you more control over the final texture than a countertop blender.
  • Don't blend the soup completely smooth if you like a little texture; leaving it slightly chunky actually makes it feel more satisfying and interesting to eat.
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