Roasted Broccoli Butternut Squash Soup (Printable)

Creamy roasted vegetable soup with wholesome broccoli and sweet butternut squash.

# Required Ingredients:

→ 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

# Preparation 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 Suggestions:

01 -
  • The roasting step caramelizes everything into deep, complex flavors that taste way more impressive than the effort requires.
  • It's genuinely creamy without being heavy, which means you can eat a generous bowl and still feel good about it.
  • This soup freezes beautifully, so batch cooking it becomes your future self's favorite weekend shortcut.
02 -
  • Don't skip the roasting step or try to speed it up—those caramelized edges are where all the flavor magic happens, and boiling vegetables from the start tastes flat and sad.
  • The soup thickens as it sits, so if you're making it ahead, you might need to stir in a splash more broth before reheating to get back to that perfect pourable consistency.
03 -
  • Cut your squash into similar-sized pieces so everything roasts evenly and you don't end up with some chunks tender while others are still hard.
  • If your immersion blender isn't powerful enough and you're left with a slightly chunky soup, that's actually delicious too—some people prefer it with a little texture.
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