Roasted Broccoli and Butternut Squash Soup

There's something about roasting vegetables that transforms them entirely, and I discovered this truth while standing in my kitchen on a chilly October evening, watching butternut squash and broccoli turn golden under the oven's heat. My neighbor had dropped off an armload of squashes from her garden, and I had no idea what to do with them beyond the usual suspects. That night, I threw together what I had on hand, blended it all into something creamy and unexpected, and suddenly had a soup that made the whole house smell like autumn incarnate. It became my answer to everything that season—comfort in a bowl, warmth in a spoon.

I made this soup for my book club one November, thinking it would be a humble side dish, and instead it became the thing everyone asked about while the main course sat forgotten. One friend came back for thirds and asked if I'd used cream or butter, amazed it was just coconut milk. That moment taught me that the best recipes are the ones that make people feel seen, nourished, and pleasantly surprised all at once.

Ingredients

• Butternut squash (1 medium, about 2 lbs, peeled and cubed): The backbone of this soup—its natural sweetness balances the earthier broccoli beautifully, and roasting it brings out subtle caramel notes that make all the difference.
• Broccoli florets (1 large head, about 4 cups): Don't skip the crowns; they're where the flavor lives, and roasting makes them nutty instead of raw-tasting.
• Yellow onion (1 medium, chopped): Roasted onions become almost candy-like in sweetness, adding depth without any harsh bite.
• Garlic (3 cloves, peeled): Whole garlic cloves roasted with everything else turn mellow and almost creamy, with none of the sharp rawness you'd get from fresh.
• Vegetable broth (4 cups): Use a good quality broth you actually like drinking; it's the stage where your vegetables perform.
• Coconut milk or heavy cream (1 cup): This is where you choose your adventure—coconut milk keeps it vegan and light, cream makes it luxuriously rich; either way, it's what makes the soup silky.
• Olive oil (2 tablespoons): Just enough to coat the vegetables and encourage that golden roasting without making things greasy.
• Kosher salt (1 teaspoon, plus more to taste): Season in layers, not all at once; your palate will thank you.
• Black pepper (1/2 teaspoon): Fresh cracked is worth the effort here.
• Ground cumin (1/2 teaspoon): A whisper of warmth that ties the sweet and savory together.
• Ground nutmeg (1/4 teaspoon): Just a pinch—nutmeg is bossy and will take over if you let it, but used carefully it's pure magic in squash soup.

Instructions

Heat your oven and prepare:

Set the oven to 425°F and line a baking sheet with parchment paper. This high heat is your secret weapon for getting vegetables to brown instead of just steam themselves into submission.

Toss everything with oil and seasoning:

Spread the squash cubes, broccoli florets, onion, and whole garlic cloves on the sheet, drizzle with olive oil, then scatter salt, pepper, and cumin over everything. Use your hands to toss it all around until each piece is lightly coated—this is when you get to feel like you're actually cooking something.

Roast until golden and tender:

Slide the sheet into the oven and set a timer for about 15 minutes, then give everything a stir so nothing sticks or browns too fast on one side. Keep going until the broccoli is caramelized and the squash is fork-tender, around 25 to 30 minutes total. You'll know it's right when your kitchen smells impossibly good.

Build the soup base:

Transfer all your roasted vegetables to a large pot and pour in the vegetable broth, then turn the heat to medium and let it simmer gently for about 10 minutes. This quiet moment lets all the flavors start knowing each other.

Blend until silky:

Remove from heat and use an immersion blender to puree everything until it reaches that creamy, smooth consistency that feels almost indulgent. If you're using a countertop blender, work in batches and be careful with the hot liquid—let it cool slightly if you're nervous, or hold the lid with a kitchen towel and blend cautiously.

Finish with cream and spice:

Stir in your coconut milk or cream and that final pinch of nutmeg, give it a taste, and adjust the salt and pepper to your liking. This is your soup now, so make it taste exactly how you want it.

Serve with care:

Gently reheat if needed, then ladle into bowls and add whatever garnishes appeal to you—the pumpkin seeds add a satisfying crunch, fresh parsley brings brightness, and a drizzle of cream on top is never a bad idea.

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There's a particular kind of magic in serving a bowl of soup that's entirely made from vegetables but tastes rich enough that no one feels like something's missing. I've watched people taste this and visibly relax, the kind of moment where food does what it's supposed to do—it comforts and connects.

Roasting Really Does Change Everything

The difference between roasted and boiled vegetables is honestly the difference between a memorable soup and one you forget about by next week. Roasting caramelizes the natural sugars in the squash and broccoli, creating a depth of flavor that no amount of seasoning can replicate if you skip this step. The broccoli becomes almost nutty, and the squash tastes like it's been cooked down to its essence. Once you understand this transformation, you'll start roasting vegetables for everything.

Choosing Your Cream Matters

I've made this soup both ways—with coconut milk for a lighter vegan version and with heavy cream for something richer—and they're genuinely different experiences. Coconut milk keeps the soup feeling fresh and lets the vegetables shine through more clearly, while cream makes it feel like a luxury, the kind of thing you'd eat on a quiet evening when you want to feel taken care of. Neither is better; it just depends on your mood and what you're serving it alongside.

Flavor Adjustments That Actually Work

Once your soup is blended, taste it before you finish—this is the moment to be honest about what it needs. Sometimes a squeeze of lemon juice brightens everything, sometimes a tiny pinch of cayenne adds intrigue, sometimes it's just crying out for more salt than you expected. I learned this the hard way after serving an underseasoned soup to guests, and now I always taste as I go and never assume I got it right the first time.

• Add lemon juice gradually if you want brightness, starting with a teaspoon and working up.
• A pinch of cayenne or red pepper flakes transforms this from comfort food into comfort food with an edge.
• Taste multiple times as you finish the soup; seasoning is your last chance to make it sing.

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This soup has become my go-to when I want to feel grounded, or when I want to feed someone who needs feeding, or honestly just when October rolls around. It's proof that simple ingredients treated with respect can become something that tastes like someone really cared.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of coconut milk?

Heavy cream works wonderfully for a richer soup, or try cashew cream for a nut-based alternative. Even plain milk can work if you prefer a lighter version.

→ How do I make this soup spicier?

Add a pinch of cayenne pepper with the other seasonings during roasting, or stir in red pepper flakes before serving for an extra kick of heat.

→ Can I use frozen broccoli and squash?

Yes, though fresh vegetables roast better for deeper flavor. If using frozen, thaw and pat dry before roasting to ensure proper caramelization.

→ What's the best way to cut butternut squash?

Cut off both ends, stand upright, and peel with a vegetable peeler. Slice in half lengthwise, scoop out seeds, then cut into uniform cubes for even roasting.