Roasted Broccoli and Butternut Squash Soup

The first time I made this soup was during one of those gray November weekends when the house felt too quiet. I had a butternut squash sitting on my counter for days and a head of broccoli that needed using, so I tossed them on a baking sheet with whatever spices I could grab. When that roasted smell hit the kitchen, something magical happened. My roommate wandered in asking what smelled so incredible, and suddenly my lonely cooking experiment turned into a cozy dinner for two.

Last winter, I made a huge batch of this soup when my sister came down with a terrible cold. Something about those roasted vegetables blended with coconut milk just hits different when you need comfort. She texted me the next morning saying it was the only thing that actually made her feel better, and now she requests it every time she visits.

Ingredients

• 1 medium butternut squash: Peeling and cubing fresh squash makes such a difference in texture and flavor compared to frozen
• 1 large head of broccoli: Dont be afraid to let it get nice and brown in the oven, those crispy edges add incredible depth
• 1 medium yellow onion: Roasting the onion whole along with everything else sweetens it beautifully
• 3 cloves garlic: Leave the cloves whole and unpeeled for roasting, then squeeze out the softened garlic
• 4 cups vegetable broth: Use a good quality broth because it becomes the backbone of your soup
• 1 cup coconut milk or heavy cream: Coconut milk keeps it vegan but heavy cream gives you that indulgent restaurant texture
• 2 tablespoons olive oil: Enough to coat everything without making the vegetables greasy
• 1 teaspoon kosher salt: Start with this and adjust after blending, as flavors concentrate
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 1/2 teaspoon ground cumin: This earthy spice ties the broccoli and squash together perfectly
• 1/4 teaspoon ground nutmeg: Just enough to hint at warmth without overpowering the vegetables

Instructions

Roast your vegetables:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the cubed squash, broccoli florets, chopped onion, and whole garlic cloves across the pan. Drizzle with olive oil and sprinkle with salt, pepper, and cumin, then use your hands to toss everything until evenly coated.

Let them get golden:

Roast for 25 to 30 minutes, giving the pan a good stir halfway through. You want the vegetables to be tender and developing those gorgeous browned edges that taste like candy. The broccoli should have some crispy bits and the squash should yield easily to a fork.

Start the soup base:

Transfer all those beautifully roasted vegetables into a large pot, squeezing the soft garlic out of their skins. Pour in the vegetable broth and bring everything to a gentle simmer over medium heat. Let it cook for about 10 minutes so the flavors can really get to know each other.

Blend until silky:

Remove the pot from heat and use an immersion blender to puree until completely smooth and creamy. If youre using a countertop blender, work in batches and be extra careful with hot liquids. No one wants soup explosions in their kitchen.

Add the luxurious finish:

Stir in the coconut milk or heavy cream along with the nutmeg. Give it a taste and add more salt or pepper if it needs it. Sometimes I find a squeeze of lemon wakes everything up beautifully.

Serve with love:

Reheat gently if needed and ladle into warm bowls. Top with toasted pumpkin seeds, chopped parsley, and an extra drizzle of coconut milk or cream if youre feeling fancy.

Save

This soup has become my go to when friends need comfort. Theres something about the vibrant orange green color and the way it fills the whole house with that roasted vegetable smell that makes people feel taken care of before they even take a first sip.

Make It Your Own

Ive discovered that adding a pinch of cayenne pepper right at the end transforms this into something entirely different. The gentle heat wakes up your palate and makes each spoonful more interesting than the last. Sometimes I even roast a red bell pepper along with the vegetables for extra sweetness and depth.

Perfect Pairings

A slice of crusty gluten free bread toasted until golden and rubbed with raw garlic turns this from soup to meal. The bread soaks up that creamy broth and each bite becomes this perfect textural contrast. On lazy Sundays, I like to serve it alongside a simple green salad with a tangy vinaigrette to cut through the richness.

Storage And Make Ahead Magic

This soup actually tastes better the next day, which is saying something. Make a double batch on Sunday and youve got lunches covered for the week. The flavors continue to develop and meld in the refrigerator. When reheating, add a splash of broth or water because it thickens up nicely as it sits.

• Freeze individual portions in freezer safe containers for up to 3 months
• Thaw overnight in the refrigerator and reheat gently on the stove
• Stir well after reheating as the coconut milk may separate slightly

Save

Theres nothing quite like watching someone take that first spoonful and seeing their eyes light up. This soup is pure comfort in a bowl.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup actually improves after sitting in the refrigerator for 1-2 days as flavors meld together. Store in an airtight container and reheat gently on the stovetop.

→ How do I store leftovers?

Keep refrigerated in a sealed container for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Can I use frozen vegetables?

Fresh vegetables work best here since roasting develops essential caramelized flavors. Frozen broccoli and squash tend to become watery and won't achieve the same depth of taste.

→ What can I serve with this soup?

Crusty gluten-free bread, roasted pumpkin seeds, or a simple side salad make excellent accompaniments. The soup is substantial enough to stand alone as a main course.

→ How do I adjust the consistency?

Add more vegetable broth for a thinner version, or reduce liquid slightly for a thicker, more substantial bowl. The coconut milk amount can also be adjusted to control richness.

→ Can I make this spicy?

Absolutely. Add 1/4 to 1/2 teaspoon of cayenne pepper when seasoning the vegetables before roasting, or include a diced jalapeño with the other vegetables for gentle heat.