Roasted Broccoli and Butternut Squash Soup (Printer-friendly)

Creamy roasted broccoli and butternut squash blended with coconut milk for a comforting, wholesome bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), 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 - Drizzle of coconut milk or cream

# 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 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 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 Hints:

01 -
  • The roasting step brings out natural sweetness that makes this feel indulgent without any heavy cream guilt.
  • It comes together in under an hour, which means weeknight dinner doesn't have to mean compromising on something that tastes genuinely restaurant-quality.
  • One pot, one blender, done—no complicated technique required, just honest cooking.
02 -
  • Don't skip the roasting step thinking you'll save time—that's where the magic happens, and simmering raw vegetables just isn't the same thing at all.
  • If your soup turns out thinner than you'd hoped, just simmer it uncovered for a few extra minutes to reduce it slightly, or blend a starchy vegetable like potato into the next batch.
03 -
  • Cut your vegetables fairly uniform in size so they roast evenly—no tiny pieces turning to dust while larger ones are still firm.
  • Don't be afraid to taste and adjust the seasonings; a soup that's been blended can sometimes need more salt or acid than you'd expect to wake it back up.
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