Roasted Broccoli Butternut Squash Soup (View Print Version)

Rich, velvety soup with roasted vegetables blended smooth for a wholesome, satisfying bowl.

# 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 and 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
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream

# Method:

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 -
  • Roasting the broccoli and squash creates a deeper, caramelized flavor profile.
  • It is naturally vegetarian and gluten-free, making it suitable for many dietary needs.
  • The addition of coconut milk or heavy cream provides a luxurious, velvety texture.
02 -
  • Check all ingredient labels, especially the vegetable broth, to ensure the recipe remains gluten-free.
  • Roasting the garlic cloves whole with their skins off allows them to soften and sweeten without burning.
  • For a richer flavor profile, heavy cream is the preferred choice, whereas coconut milk adds a subtle tropical undertone.
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