Roasted Broccoli Butternut Squash Soup (Print View)

Comforting creamy roasted broccoli and butternut squash blended into a wholesome satisfying meal.

# Components:

→ Vegetables

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

→ Garnish

12 - Toasted pumpkin seeds
13 - Fresh chopped parsley
14 - Coconut milk or cream for drizzling

# 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 -
  • Incredible Depth: Roasting the vegetables first creates a rich, caramelized flavor that boiling simply cannot match.
  • Naturally Wholesome: This recipe is vegetarian, gluten-free, and can easily be made vegan.
  • Effortless Preparation: Most of the cooking time is hands-off while the oven does the hard work.
02 -
  • Creamy Options: Use coconut milk for a vegan-friendly version or heavy cream for a richer, more traditional flavor.
  • Safety First: If using a countertop blender, never fill it more than halfway with hot soup and hold the lid down with a towel.
  • Allergen Check: Always double-check your broth and coconut milk labels to ensure they are certified gluten-free if dietary restrictions are a concern.
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