Roasted Broccoli Butternut Squash Soup (Printable)

Creamy soup with roasted broccoli and butternut squash, blended to perfection. Vegetarian and gluten-free comfort.

# 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

→ Garnishes

12 - Toasted pumpkin seeds, optional
13 - Chopped fresh parsley, optional
14 - Drizzle of coconut milk or cream, optional

# How to Prepare:

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 creates a depth of flavor that you can't get any other way, and it's the secret that makes people ask for the recipe.
  • It's naturally creamy without feeling heavy, which means you can actually enjoy a second bowl without guilt.
  • One pot, minimal cleanup, and it comes together in less than an hour—perfect for those evenings when you want something nourishing but don't want to spend all your time cooking.
02 -
  • Don't skip the roasting step or try to shortcut it by boiling the vegetables—roasting is what gives this soup its depth and natural sweetness, and boiling will just make everything taste flat and sad.
  • If your immersion blender seems to be struggling, let the soup cool for a few minutes before blending; it's easier on the equipment and safer for you.
03 -
  • Toast your pumpkin seeds in a dry skillet for just a few minutes before using them as a garnish—they become impossibly crunchy and add a pleasant nuttiness that elevates the whole bowl.
  • If you find yourself with leftover roasted vegetables from another meal, this is the perfect soup to toss them into, so keep this recipe in mind as a way to use up odds and ends from your kitchen.
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