Roasted Broccoli Butternut Squash Soup (Printable)

Rich, creamy roasted vegetable blend for a wholesome meal.

# Ingredient List:

→ 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

# Steps:

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.

# Tips from the Pros:

01 -
  • The roasting step caramelizes the vegetables, creating a depth of flavor that makes you feel like you've simmered this for hours when it actually takes less than an hour.
  • It's naturally vegetarian and gluten-free, so you're not sacrificing anything while feeding different dietary needs around your table.
  • The creamy texture comes from blending, not from cream alone, so it feels indulgent without being heavy on your stomach.
02 -
  • Don't be tempted to skip the roasting step or reduce the heat; this is where the magic happens, where ordinary vegetables develop actual personality.
  • If your soup ends up too thick, thin it with additional broth rather than water, which would dilute the flavor you worked to build.
03 -
  • If you don't have an immersion blender, a regular blender works fine; just let the soup cool slightly first and blend in smaller batches to avoid overflow.
  • For extra richness without using cream, blend in a handful of roasted cashews soaked in the hot broth, which adds creaminess naturally and works beautifully for plant-based diets.
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