Roasted Broccoli Butternut Squash Soup (Printable)

Creamy roasted vegetable soup with broccoli and squash, ready in under an hour.

# Components:

→ 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

# 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 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 caramelizes everything just enough to give the soup depth without heaviness, making it taste far more complex than the ingredient list suggests.
  • It comes together in under an hour and freezes beautifully, so you can make a batch and have comfort waiting on a rough week.
02 -
  • Don't skip the roasting step thinking you can save time by simmering raw vegetables—that caramelization is where the entire flavor profile lives, and nothing replaces it.
  • If your soup seems too thick, add broth gradually rather than cream, since cream can mask the roasted vegetable flavors if overdone.
03 -
  • Invest in one quality immersion blender because it makes you feel like a pro and takes the fear out of pureeing hot soup.
  • Taste constantly as you season—the salt should make the vegetables taste like the best version of themselves, not remind you that salt exists.
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