Roasted Broccoli Butternut Squash (Printable)

A comforting creamy blend of roasted vegetables, perfectly seasoned and wholesome.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), 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 cream

# How to Make It:

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 Advice:

01 -
  • The roasting stage caramelizes everything into this deeply savory, almost nutty depth that makes people ask what your secret ingredient is.
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • Naturally vegan or indulgent depending on your mood, and it somehow satisfies both the health-conscious and the comfort-seeker at your table.
02 -
  • Don't skip the roasting step or use raw vegetables—it's the caramelization that gives this soup its depth and makes people think you spent three times as long on it.
  • Taste as you go with seasoning; some broths are saltier than others, and the cream dilutes flavors slightly, so your final adjustment at the end is non-negotiable.
03 -
  • Cut your butternut squash in half, roast it cut-side down at 400°F for 20 minutes first, then scoop out the flesh—it's exponentially easier than hacking at a raw squash and your knuckles will thank you.
  • Save a cup of the roasted vegetables before blending and stir them back in at the end if you want a chunkier texture that looks more restaurant-quality in the bowl.
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