Roasted Broccoli Butternut Squash Soup

When the days grow shorter and a chill settles in the air, there is nothing quite as restorative as a bowl of warm, velvety soup. This Roasted Broccoli and Butternut Squash Soup is a celebration of autumn flavors, bringing together the earthy, slightly charred notes of roasted broccoli with the deep, buttery sweetness of squash. It is a wholesome and satisfying meal that feels like a warm embrace in a bowl.

Pin it

This recipe is designed for simplicity without sacrificing elegance. By roasting the ingredients together on a single sheet, you minimize cleanup while maximizing the aromatic potential of the garlic and onions. Whether you are looking for a light lunch or a sophisticated starter for a dinner party, this soup delivers a creamy texture and rich taste that will have everyone reaching for seconds.

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, and a drizzle of coconut milk or cream

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Instructions

Step 1

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

Step 2

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.

Step 3

Roast vegetables for 25–30 minutes, stirring halfway, until browned and tender.

Step 4

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.

Step 5

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

Step 6

Stir in coconut milk (or cream) and nutmeg. Taste and adjust seasoning as needed.

Step 7

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

Zusatztipps für die Zubereitung

For the best results, ensure your vegetable cubes are cut into uniform sizes so they roast evenly. Using an immersion blender directly in the large pot makes the process seamless, but if you prefer an ultra-silky consistency, a high-speed countertop blender is worth the extra step. Remember to use parchment paper on your baking sheet to prevent the vegetables from sticking and to make cleanup a breeze.

Varianten und Anpassungen

This soup is highly adaptable. For a fully vegan version, stick with unsweetened coconut milk; if you prefer a richer, dairy-based flavor, heavy cream works beautifully. If butternut squash isn't available, sweet potatoes serve as an excellent substitute. For those who enjoy a bit of contrast, a pinch of cayenne pepper can add a lovely heat, while a squeeze of fresh lemon juice just before serving can provide a bright, acidic lift.

Serviervorschläge

Ladle the soup into rustic bowls and garnish with a scatter of toasted pumpkin seeds for crunch and a handful of fresh parsley for color. A final drizzle of coconut milk creates a beautiful visual swirl. This dish pairs perfectly with a side of crusty gluten-free bread, making for a complete and satisfying meal.

Pin it

Each serving of this nutritious soup contains approximately 210 calories, 9g of total fat, 32g of carbohydrates, and 4g of protein. It’s a balanced way to enjoy the best of the season's produce in a single, comforting bowl. Enjoy your meal!

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Frequently Asked Questions

→ Can I make this soup ahead of time?

Absolutely. This soup stores beautifully in the refrigerator for up to 5 days. The flavors continue to develop and improve overnight. Reheat gently over medium-low heat, adding a splash of broth or milk if needed to restore consistency.

→ Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. Leave space for expansion. Thaw overnight in the refrigerator before reheating. The texture may be slightly thicker after freezing, simply thin with a little broth or water when reheating.

→ What can I use instead of butternut squash?

Sweet potato, acorn squash, or pumpkin make excellent substitutes. Roasting times may vary slightly depending on the vegetable's density. Adjust cooking time until vegetables are tender and caramelized.

→ How do I get the smoothest texture?

An immersion blender works wonderfully, but for the silkiest results, use a high-speed countertop blender. Blend in batches, filling only halfway, and hold the lid tight with a towel to prevent steam from escaping.

→ Can I add protein to make it more filling?

Stir in rinsed white beans or lentils during the last 10 minutes of simmering. Alternatively, serve with grilled chicken, crispy pancetta, or toasted nuts on top. A dollop of Greek yogurt also adds protein and tang.

→ Why roast the vegetables first?

Roasting concentrates natural sugars and creates deep, caramelized flavors that boiling can't achieve. The browned edges add complexity and richness to the final soup, making it taste like it simmered for hours.