Roasted Broccoli Butternut Squash Soup (Printable version)

Rich, creamy roasted vegetable soup wholesome and satisfying.

# Needed 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

# How to make it:

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 vegetables 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 process caramelizes the vegetables, creating depth of flavor that will make you wonder why youd ever open a can of soup again.
  • It feels luxuriously creamy even with the coconut milk option, a discovery that converted my cream-loving grandmother into requesting the vegan version.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems slightly thin right after blending.
  • I once tried to rush the roasting at a higher temperature and ended up with bitter, burnt garlic that ruined the entire batch, so patience with the roasting process pays off enormously.
03 -
  • If your blender struggles with thick mixtures, reserve a cup of the broth to add gradually during blending rather than putting all ingredients in at once.
  • The sweet spot for salt is just before you think its enough, as the flavors continue to develop and the salinity becomes more balanced as the soup sits.
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