Roasted Broccoli Butternut Squash Soup (Printable)

Comforting creamy soup with roasted vegetables, blended smooth with warming spices in under an hour.

# What You 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 - Coconut milk or heavy cream for drizzling

# How-To 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 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 vegetables are 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 heavy 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 creates this incredible depth that canned soups can never match – I actually gasped the first time I tasted it.
  • Its secretly adaptable to whatever vegetables are looking sad in your crisper drawer, which has saved me from food waste countless times.
02 -
  • Roasting the garlic cloves whole rather than mincing them first prevents that bitter burnt garlic taste I used to get.
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending.
03 -
  • Save time by buying pre-cut butternut squash, but always roast it yourself – the pre-roasted kind never develops the same caramelized edges.
  • A splash of apple cider vinegar added right at the end brightens all the flavors without tasting vinegary – this was a game-changing tip from my chef friend.
Go Back