Roasted Broccoli Butternut Squash Soup (Printable view)

Rich, velvety soup blending roasted vegetables into a wholesome meal.

# What You 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:

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 vegetables 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 step transforms ordinary vegetables into something rich and almost caramel-sweet, not the flat-tasting soup you might expect.
  • It's naturally creamy without being heavy, and you can make it vegan or indulgent depending on your mood that day.
  • Comes together in under an hour, yet tastes like you've been simmering something on the stove all afternoon.
02 -
  • Don't skip the roasting step thinking you can just boil the vegetables instead—the difference is the entire recipe, transforming simple autumn squash into something with actual depth and character.
  • If your immersion blender isn't powerful enough, the soup might end up grainy or lumpy; a quick pass through a fine-mesh strainer fixes this beautifully and nobody will ever know.
03 -
  • Toast your pumpkin seeds lightly in a dry pan for 2 to 3 minutes before garnishing—it brings out their nutty flavor and makes them taste like a restaurant-quality finishing touch instead of something straight from a package.
  • If you're feeding someone with a nut allergy, skip the garnish or swap the pumpkin seeds for crispy sage leaves, which are equally delicious and add textural contrast.
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