Roasted Broccoli and Butternut Squash Soup (Printable)

Comforting, creamy soup with roasted broccoli and butternut squash, blended to perfection for a wholesome meal.

# 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

# Directions:

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 all ingredients 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 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 caramelizes everything just enough to make the soup taste buttery and deep, not watery or bland.
  • It's surprisingly simple to make but tastes like you spent hours on it, which honestly never gets old.
02 -
  • Don't skip the roasting step thinking you can just simmer raw vegetables in broth—it sounds efficient but tastes flat and sad by comparison.
  • If your blender struggles or heats up, it means your soup is still too hot; let it cool for a few minutes first, or blend smaller batches.
03 -
  • If your soup is too thick after blending, thin it with a bit more broth rather than cream—you can always add richness, but diluting cream is harder to fix gracefully.
  • Make this soup ahead and reheat it gently; the flavors actually deepen overnight, and you get the benefit of a stress-free dinner.
Go Back