Roasted Broccoli Butternut Squash Soup

There's something magical about the moment butternut squash hits a hot oven—that caramel-like sweetness rising up to meet you as the kitchen fills with warmth. I discovered this soup on a chilly October afternoon when my CSA box arrived overflowing with both broccoli and squash, and I realized I couldn't choose between them. Why not roast them together, let them get a little charred and honest, then blend them into something silky? That first spoonful changed how I thought about fall cooking entirely.

I made this for my sister's book club last winter, and what I remember isn't the recipe going perfectly—it was the sound of everyone getting quiet mid-conversation when they tasted it. One person asked if there was cream in every spoonful, and when I said no, just coconut milk and good roasting, she actually looked disappointed. By dessert, three people had asked for the recipe, and my sister has made it every week since.

Ingredients

• Butternut squash (1 medium, about 2 lbs): Peel it while it's firm and raw—it's easier than wrestling a cooked one, and roasting brings out a natural caramel you won't believe came from humble vegetables.
• Broccoli (1 large head, cut into florets): Don't throw away the stems; peel them and cube them just like the squash for hidden sweetness and more body in the soup.
• Yellow onion (1 medium, chopped): The humble workhorse that coaxes everything else into harmony without announcing itself.
• Garlic (3 cloves, peeled): Roasting turns garlic into something tender and sweet rather than sharp, so don't hold back on quantity here.
• Vegetable broth (4 cups): Use the good stuff if you can—the broth becomes the foundation, so quality matters more than you'd think.
• Coconut milk or heavy cream (1 cup): Coconut milk lends brightness and works beautifully for vegan guests; cream creates a richer, more decadent texture if that's your mood.
• Olive oil (2 tablespoons): Coat everything generously; this isn't the moment to be shy.
• Kosher salt: More than the recipe calls for—taste as you go and trust your palate.
• Black pepper, ground cumin, and ground nutmeg: These three work as a quiet team, with cumin adding warmth to the roasting phase and nutmeg arriving at the end like a gentle surprise.

Instructions

Heat your oven and prep the pan:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup becomes someone else's problem later. Parchment is non-negotiable here—vegetables stick otherwise.

Dress the vegetables:

Spread out the squash cubes, broccoli florets, onion chunks, and whole garlic cloves on your sheet. Drizzle everything with olive oil, then scatter salt, pepper, and cumin over top and toss with your hands until every piece glimmers with oil and spice.

Let them roast and transform:

Slide into the oven for 25 to 30 minutes, stirring halfway through so nothing burns while the edges get gloriously browned. You'll smell it working—that's your sign.

Build the base:

Transfer your roasted bounty into a large pot, pour in the vegetable broth, and bring everything to a simmer over medium heat. Let it bubble gently for 10 minutes so the flavors meld and deepen.

Blend into silk:

Remove from heat and use an immersion blender to puree the soup until it's completely smooth and creamy, working in batches if you need to. If you're using a countertop blender, let the soup cool slightly first and be careful with the lid—hot soup likes to escape.

Finish with elegance:

Stir in your coconut milk or cream and the nutmeg, then taste and adjust salt and pepper until it feels right to you. If it's cooled, reheat gently over low heat.

Serve with intention:

Ladle into bowls and crown each one with toasted pumpkin seeds, fresh parsley, and a final drizzle of cream or coconut milk if your heart desires.

Pin it

My neighbor called me last spring to say she'd made this soup for her recovering mother, and it was the first thing her mom had asked for twice in one week. Food becomes something different when it nourishes someone through a hard time, and that soup traveled across the fence carrying more than calories.

The Magic of Roasting

Roasting isn't just a cooking method—it's a flavor amplifier that coaxes natural sugars to the surface and lets them caramelize gently in the heat. When vegetables roast together, they learn from each other; the squash becomes sweeter, the broccoli loses its rawness, and the garlic turns almost buttery. I've learned to trust the process and resist the urge to check every five minutes.

Customizing to Your Taste

This soup is forgiving in the best way, responding beautifully to your mood and what you have on hand. Some mornings I add a pinch of cayenne for heat and a squeeze of lemon juice for brightness; other times I keep it simple and let the natural flavors speak. I've also swapped sweet potato for squash when that's what my farmer had, and the soup took on a different but equally lovely character.

Serving and Storage Wisdom

This soup tastes even better the next day once the flavors have settled and deepened, making it perfect for weekend meal prep or bringing to someone who needs comfort on a spoon. A bowl of this with crusty gluten-free bread and a simple salad becomes a complete meal without any fuss, and it freezes beautifully for up to three months.

• Reheat gently on the stovetop rather than microwaving, which can make it separate slightly.
• Add the cream fresh after reheating instead of freezing it mixed in for the best texture.
• Double the recipe without hesitation—you'll never regret having extra in the freezer when dinner feels impossible.

Pin it

This soup asks so little of you and gives back so much more than it takes. Make it for yourself on a tired Tuesday, and watch how a single bowl can shift everything.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.

→ What can I substitute for coconut milk?

Heavy cream works beautifully for a richer flavor, or use cashew cream for a nut-based alternative. For a lighter version, try unsweetened almond milk.

→ How do I make this soup spicier?

Add a pinch of cayenne pepper when roasting the vegetables, or stir in red pepper flakes when blending. You can also top with a drizzle of hot sauce.

→ Can I roast the vegetables in advance?

Yes, roast the vegetables up to 2 days ahead and store in the refrigerator. When ready to serve, simply add them to the broth and continue with the blending steps.

→ What other vegetables can I add?

Carrots, sweet potatoes, or cauliflower work wonderfully. Add them to the baking sheet with the squash and broccoli, adjusting roasting time as needed.