Roasted Broccoli Butternut Squash (Print)

Creamy roasted vegetable soup blending tender broccoli and sweet butternut squash into a smooth, satisfying bowl.

# What you'll need:

→ 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

# How To Make It:

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 until evenly coated.
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 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 Tips:

01 -
  • The roasting process brings out a natural sweetness in both the squash and broccoli that you simply cant achieve by boiling.
  • Its endlessly adaptable to whatever you have on hand, making it perfect for those evenings when a grocery store run feels impossible.
02 -
  • Roasting the garlic alongside the vegetables instead of sautéing it separately prevents any bitter burnt flavor while still developing its sweetness.
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending.
03 -
  • Save the butternut seeds and roast them alongside the vegetables with a sprinkle of the same seasonings for a zero-waste garnish that adds wonderful texture.
  • Let the soup cool for about 5 minutes before blending to prevent steam pressure from causing splatter, a lesson I learned through one memorably messy kitchen incident.
Return