Roasted Broccoli and Butternut Squash Soup

This Roasted Broccoli and Butternut Squash Soup is a comforting, creamy masterpiece that brings together the best of autumn flavors. By roasting the vegetables before blending, we unlock a deep, caramelized sweetness and an earthy richness that makes this soup incredibly satisfying and wholesome.

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Whether you are looking for a light lunch or a cozy dinner starter, this recipe is easy to follow and yields a nutrient-dense dish that the whole family will enjoy. Gather your ingredients and let the oven do most of the work for you.

Ingredients

• Vegetables: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 large head of broccoli, cut into florets (about 4 cups); 1 medium yellow onion, chopped; 3 cloves garlic, peeled.
• Liquids: 4 cups vegetable broth (gluten-free if needed); 1 cup unsweetened coconut milk or heavy cream.
• Oils & Fats: 2 tablespoons olive oil.
• Seasonings: 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon ground nutmeg.
• Optional Garnishes: Toasted pumpkin seeds, chopped fresh parsley, drizzle of coconut milk or cream.

Instructions

Step 1: Preheat and Prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

Spread the squash cubes, broccoli florets, chopped onion, and garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and cumin. Toss thoroughly to coat evenly.

Step 3: Roast

Roast the vegetables for 25–30 minutes, stirring halfway through the cooking time, until they are browned and tender.

Step 4: Simmer

Transfer the roasted vegetables to a large pot. Pour in 4 cups of vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to allow the flavors to meld.

Step 5: Blend

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.

Step 6: Final Seasoning

Stir in 1 cup of coconut milk (or cream) and 1/4 teaspoon of ground nutmeg. Taste and adjust the seasoning with additional salt or pepper as needed.

Step 7: Serve

Reheat gently if needed. Ladle into bowls and garnish with toasted pumpkin seeds, fresh parsley, and an extra drizzle of coconut milk or cream if desired.

Zusatztipps für die Zubereitung

Using an immersion blender directly in the pot is the safest and easiest way to achieve a creamy consistency. If you use a countertop blender, remember to let the steam escape so pressure doesn't build up. Always reheat the soup gently over low heat to maintain its smooth texture.

Varianten und Anpassungen

For a vegan version, stick with unsweetened coconut milk. If you prefer a bit of heat, add a pinch of cayenne pepper during the seasoning step. You can also substitute sweet potato for the butternut squash if you want a slightly different flavor profile.

Serviervorschläge

This soup is best enjoyed warm. For a complete and satisfying meal, serve it with a side of crusty gluten-free bread or a light side salad. A squeeze of fresh lemon just before serving can also add a lovely brightness to the roasted flavors.

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Enjoy this vibrant and nourishing Roasted Broccoli and Butternut Squash Soup as a healthy addition to your recipe rotation. Its velvety texture and deep flavors make it a true cold-weather favorite.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use unsweetened coconut milk instead of heavy cream. The soup will have a subtle coconut flavor and maintain its creamy texture while remaining completely plant-based.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also freeze it for up to 3 months.

→ Can I substitute the butternut squash?

Absolutely. Sweet potato works wonderfully as a substitute and provides similar sweetness and texture. You can also use acorn squash or kabocha squash for variation.

→ Why do I need to roast the vegetables first?

Roasting caramelizes the natural sugars in the vegetables, creating deeper, more complex flavors. This step adds a subtle smokiness and richness that you won't get from simply simmering raw vegetables.

→ How can I make the soup thicker or thinner?

To thicken, reduce the amount of broth or simmer uncovered to evaporate excess liquid. To thin, gradually add more vegetable broth until you reach your desired consistency.

→ What can I serve with this soup?

Crusty gluten-free bread, sourdough toast, or a simple green salad pair beautifully. For a heartier meal, serve alongside a grilled cheese sandwich or garlic bread.