Roasted Broccoli Butternut Squash Soup (Printable)

Creamy soup featuring roasted broccoli and butternut squash, blended with coconut milk for a wholesome meal.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large head broccoli, cut into florets (about 4 cups)
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Liquids

05 - 4 cups vegetable broth, gluten-free
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

→ Garnishes

12 - Toasted pumpkin seeds, optional
13 - Chopped fresh parsley, optional
14 - Drizzle of coconut milk or cream, optional

# Directions:

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 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 step locks in natural sweetness so you barely need to think about sugar or cream to feel indulgent.
  • It comes together in under an hour and tastes like you spent all afternoon tending a pot.
  • Gluten-free and easily vegan, which means everyone actually gets to eat it with you.
02 -
  • Don't skip the roasting step thinking you'll save time—that caramelization is where all the flavor lives, and you can't replicate it by simmering alone.
  • If your soup turns out too thick, thin it gently with more broth rather than cream; coconut milk can overwhelm if you're not careful with proportions.
03 -
  • Cut your squash into smaller cubes than you think necessary so everything roasts evenly and finishes at the same time.
  • Keep the immersion blender moving in steady circles rather than aggressive jabs—it creates a silkier, more luxurious texture.
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