Roasted Broccoli Butternut Squash Soup (Printable)

Creamy roasted broccoli and butternut squash blended with coconut milk and warming spices for ultimate comfort.

# 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 and 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 prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Toss 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. Using an immersion blender, 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 concentrates flavors so the soup tastes nothing like watered-down vegetable broth.
  • It's naturally creamy without relying on dairy, though you can use cream if that's your style.
  • Comes together in under an hour, making weeknight cooking feel less like a chore and more like self-care.
02 -
  • Don't skip the roasting step thinking you'll save time—it's what transforms ordinary vegetables into something that tastes restaurant-quality and worth making again.
  • Add the cream after blending and off the heat if possible, because dairy can break if it gets too hot and creates an unpleasant grainy texture.
03 -
  • Toast your pumpkin seed garnish in a dry skillet for just a minute or two—it wakes up the nutty flavor and makes them taste intentional rather than like an afterthought.
  • If your soup is thicker than you'd like, don't panic; just whisk in a little extra broth or cream to reach the consistency you want, because thick versus thin is entirely personal preference.
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