Roasted Broccoli Butternut Squash Soup

When the air turns crisp and the leaves begin to fall, there is nothing quite as inviting as a steaming bowl of homemade soup. This Roasted Broccoli and Butternut Squash Soup is a true celebration of autumn flavors, blending the deep, earthy notes of roasted greens with the buttery sweetness of winter squash. It is a wholesome, velvety meal that warms you from the inside out.

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The secret to this soup's success lies in the balance of its ingredients. The nutty profile of the roasted broccoli provides a beautiful contrast to the silkiness of the butternut squash, while warm spices like cumin and nutmeg add a layer of aromatic complexity. It is a dish that feels indulgent yet is packed with nourishing vegetables, making it a perfect choice for a family dinner or meal prep for the week.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 large head of broccoli, cut into florets (about 4 cups)
• 1 medium yellow onion, chopped
• 3 cloves garlic, peeled
• 4 cups vegetable broth (gluten-free if needed)
• 1 cup unsweetened coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• Toasted pumpkin seeds (optional garnish)
• Chopped fresh parsley (optional garnish)
• Drizzle of coconut milk or cream (optional garnish)

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Instructions

Step 1: Prep the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

Spread the butternut squash cubes, broccoli florets, chopped onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Toss thoroughly to ensure everything is evenly coated.

Step 3: Roast to Perfection

Roast the vegetables for 25–30 minutes. Be sure to stir them halfway through the cooking time to ensure they become browned and tender on all sides.

Step 4: Simmer with Broth

Transfer the roasted vegetables into a large pot. Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to allow the roasted flavors to meld into the liquid.

Step 5: Puree the Soup

Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a countertop blender to blend.

Step 6: Final Seasoning

Stir in the coconut milk (or heavy cream) and the ground nutmeg. Taste the soup and adjust the salt and pepper as needed.

Step 7: Garnish and Serve

Reheat the soup gently if necessary. Ladle it into bowls and garnish with toasted pumpkin seeds, fresh parsley, and an extra drizzle of coconut milk or cream if desired.

Zusatztipps für die Zubereitung

Using parchment paper is highly recommended as it prevents the squash and broccoli from sticking to the pan, ensuring you keep all those flavorful caramelized bits. For a perfectly smooth texture, a high-speed countertop blender is often more effective than an immersion blender, though you must be careful when blending hot liquids in batches.

Varianten und Anpassungen

This recipe is very versatile; you can easily substitute sweet potato for the butternut squash for a slightly different sweetness. If you want to add a bit of brightness, a squeeze of fresh lemon juice just before serving works wonders. For those who enjoy a spicy kick, a pinch of cayenne pepper added with the cumin provides a lovely heat.

Serviervorschläge

Serve this soup alongside some warm, crusty gluten-free bread to make it a more substantial meal. The addition of toasted pumpkin seeds provides a necessary crunch that complements the creamy base, while fresh parsley adds a pop of color and a touch of herbal freshness.

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Whether you are looking for a light lunch or a comforting starter for a festive dinner, this Roasted Broccoli and Butternut Squash Soup is sure to impress. Its balance of healthy ingredients and gourmet flavor makes it a recurring favorite in any kitchen. Enjoy the warmth and nutrition in every spoonful!

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

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Cooking Questions

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare it up to 3 days in advance and refrigerate. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.

→ What's the best way to achieve the smoothest texture?

An immersion blender works wonderfully directly in the pot. For an ultra-smooth result, use a high-speed countertop blender in batches, venting carefully to release steam.

→ Can I freeze this soup?

Absolutely. Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What vegetables can I substitute?

Sweet potato replaces butternut squash beautifully. Cauliflower works well in place of broccoli for a milder flavor. Adjust roasting times as needed based on vegetable density.

→ How can I add more protein?

Stir in rinsed cannellini beans before blending, or serve with roasted chickpeas on top. A dollop of Greek yogurt also adds protein while enhancing creaminess.

→ What's the purpose of roasting first?

Roasting caramelizes the vegetables, deepening their natural sugars and creating complex, savory notes that simply boiling cannot achieve. This foundation creates the soup's rich character.