# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), 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 heavy cream
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread butternut squash cubes, broccoli florets, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Toss to coat evenly.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are 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 heavy 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 heavy cream if desired.
