Roasted Broccoli Butternut Squash Soup (Printable)

Comforting roasted vegetable soup blending butternut squash and broccoli into a creamy, wholesome bowl ready in 55 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large head 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread squash cubes, broccoli florets, 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 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 concentrates flavors so deeply that you'll find yourself going back for seconds without realizing why it tastes so complete.
  • It comes together in under an hour, which means you can have this ready when someone arrives hungry and expecting comfort food.
  • The texture is naturally creamy without being heavy, so you feel satisfied but not weighed down afterward.
02 -
  • Don't skip the roasting step even though it sounds like extra work, because boiling vegetables straight in broth creates a different soup entirely, one that tastes steamed rather than caramelized.
  • The soup will thicken as it cools, so if you make it ahead and reheat it, you might need to loosen it with a splash of broth or a little more cream.
03 -
  • Cut your squash into evenly sized pieces so every piece roasts in the same amount of time, and don't stress about perfection because slightly irregular shapes actually caramelize better.
  • If you don't have an immersion blender, a regular blender works fine as long as you let the soup cool slightly and work in batches to avoid burns and mess.
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