Roasted Broccoli Butternut Squash Soup

Embrace the cozy vibes of the season with this velvety Roasted Broccoli and Butternut Squash Soup. By roasting the vegetables before blending, we unlock a deep, caramelized sweetness that makes this soup remarkably satisfying and full of wholesome character.

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This soup is more than just a starter; it is a comforting embrace in a bowl. The combination of earthy broccoli and sweet butternut squash, highlighted by hints of cumin and nutmeg, creates a balanced meal that warms you from the inside out.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 large head of broccoli, cut into florets (about 4 cups)
• 1 medium yellow onion, chopped
• 3 cloves garlic, peeled
• 4 cups vegetable broth (gluten-free if needed)
• 1 cup unsweetened coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• Optional Garnishes: Toasted pumpkin seeds, chopped fresh parsley, drizzle of coconut milk or cream

Instructions

Step 1: Prep the Oven

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

Spread the squash cubes, broccoli florets, chopped onion, and garlic cloves onto the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Toss well to ensure everything is evenly coated.

Step 3: Roast to Perfection

Roast the vegetables for 25–30 minutes. Be sure to stir them halfway through the cooking time so they become evenly browned and tender.

Step 4: Simmer

Transfer the roasted vegetables into a large pot. Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to allow the flavors to meld.

Step 5: Blend

Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer to a countertop blender and blend in batches.

Step 6: Final Seasoning

Stir in the coconut milk (or heavy cream) and the ground nutmeg. Taste the soup and adjust the salt or pepper as needed.

Step 7: Serve

Reheat the soup gently if necessary. Ladle into individual bowls and finish with your choice of garnishes like pumpkin seeds and parsley.

Zusatztipps für die Zubereitung

To ensure the best results, use a sturdy baking sheet and parchment paper to prevent the vegetables from sticking. A reliable immersion blender is the most efficient tool for creating that signature velvety texture directly in your pot.

Varianten und Anpassungen

This recipe is highly adaptable. Use coconut milk for a vegan-friendly version or heavy cream for a richer, more indulgent finish. If you want a bit of heat, add a pinch of cayenne pepper, or stir in a squeeze of lemon juice at the end for brightness. You can also substitute sweet potato for the butternut squash if preferred.

Serviervorschläge

Ladle the soup into bowls and garnish with toasted pumpkin seeds for crunch and fresh parsley for a pop of color. To make it a complete meal, serve it alongside crusty gluten-free bread for dipping.

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With its vibrant colors and rich, comforting flavor, this Roasted Broccoli and Butternut Squash Soup is the perfect way to enjoy a nutrient-packed meal that feels like a treat. Enjoy every spoonful of this wholesome, satisfying dish!

Recipe FAQs

→ 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 use frozen vegetables instead of fresh?

Fresh vegetables are recommended for roasting to achieve the best caramelized flavor, but you can use frozen in a pinch. Thaw and pat dry before roasting to remove excess moisture.

→ What can I substitute for coconut milk?

Heavy cream, half-and-half, or cashew cream work well as substitutes. For a lighter version, use additional vegetable broth or unsweetened almond milk.

→ How can I make this soup thicker?

Reduce the amount of broth slightly, or add a peeled potato during roasting. You can also simmer the soup longer to evaporate excess liquid before blending.

→ Can this soup be frozen?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally to restore the creamy texture.

→ What other spices pair well with this soup?

Try adding smoked paprika, curry powder, or fresh ginger for different flavor profiles. A pinch of cinnamon also complements the butternut squash beautifully.