Roasted Broccoli Butternut Squash Soup (Printable)

Creamy roasted vegetable soup with broccoli and butternut squash, ready in 55 minutes.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread squash cubes, broccoli florets, onion, and garlic on the 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 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 Hints:

01 -
  • The roasting process caramelizes the vegetables, creating layers of flavor you simply cant achieve with boiling alone.
  • You can easily customize the creaminess level with either coconut milk for dairy-free goodness or heavy cream for pure indulgence.
02 -
  • Never skimp on roasting time, as those caramelized edges are essential for the depth of flavor, not just a nice addition.
  • Adding the nutmeg after blending rather than during roasting preserves its aromatic qualities that would otherwise diminish with prolonged heat.
03 -
  • Save time by purchasing pre-cut butternut squash, then give it an extra 5 minutes of roasting time to develop deeper flavor than it would otherwise.
  • Reserve a few roasted broccoli florets before blending to use as a textural garnish that hints at whats in the soup.
Go Back