Save When the air turns crisp, there is nothing more welcoming than the aroma of vegetables roasting in the oven. This Roasted Broccoli and Butternut Squash Soup is a celebration of seasonal flavors, bringing together the earthy richness of broccoli with the natural sweetness of caramelized butternut squash. It is a comforting, creamy dish that nourishes the soul while remaining light enough for a wholesome everyday meal.
Save By roasting the vegetables before simmering them, you unlock a depth of flavor that defines this dish. The squash becomes tender and sweet, while the broccoli florets develop charred edges that add a wonderful savory note. Blended together with a hint of nutmeg and cumin, every spoonful offers a balanced and satisfying experience.
Ingredients
- Vegetables: 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.
- Liquids: 4 cups vegetable broth (gluten-free if needed); 1 cup unsweetened coconut milk or heavy cream.
- Oils & Fats: 2 tablespoons olive oil.
- Seasonings: 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: Preheat and Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Season the Vegetables
- 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.
- Step 3: Roast
- Roast vegetables for 25–30 minutes, stirring halfway, until browned and tender.
- Step 4: Simmer
- 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.
- Step 5: Puree
- Remove from heat. Use an immersion blender to puree soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
- Step 6: Finish
- Stir in coconut milk (or cream) and nutmeg. Taste and adjust seasoning as needed.
- Step 7: Garnish and Serve
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, parsley, and a drizzle of coconut milk or cream if desired.
Zusatztipps für die Zubereitung
For the safest results when using a countertop blender, never fill the jar more than halfway with hot liquid. Remove the center piece of the lid and cover with a folded kitchen towel to allow steam to escape while blending. If you prefer a thinner consistency, you can easily stir in an extra splash of vegetable broth at the end.
Varianten und Anpassungen
This recipe is highly versatile. For a rich, dairy-based version, use heavy cream instead of coconut milk. If butternut squash isn't available, sweet potatoes make an excellent substitute with a similar texture and sweetness. You can also add a pinch of cayenne pepper if you prefer a bit of heat to balance the creamy profile.
Serviervorschläge
To make this a complete meal, serve the soup with a side of crusty gluten-free bread for dipping. The addition of toasted pumpkin seeds provides a necessary crunch that complements the velvety texture of the soup. A final squeeze of lemon juice can also be added just before serving to provide a bright, citrusy finish.
Save Whether you're hosting a dinner party or prepping for the week ahead, this Roasted Broccoli and Butternut Squash Soup is a reliable and delicious choice. Its vibrant appearance and wholesome ingredients make it a standout dish that everyone will enjoy.
Recipe FAQ
- → Can I make this ahead of time?
Absolutely. This tastes even better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to thin.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot. For ultra-smooth results, use a high-speed countertop blender and strain through a fine-mesh sieve. Let the mixture cool slightly before blending to avoid splashing.
- → Can I freeze leftovers?
Yes, this freezes beautifully. Cool completely, then transfer to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat slowly. The texture may thin slightly—simmer a few extra minutes to restore.
- → What vegetables can I substitute?
Sweet potato, cauliflower, or carrots work well in place of squash. For broccoli variations, try adding kale or spinach during the last few minutes of simmering for extra nutrition and vibrant color.
- → How do I adjust the consistency?
For a thicker version, reduce broth to 3 cups or add a peeled potato during roasting. To thin, add more broth or water. For extra richness, stir in an additional half cup of coconut milk or cream before serving.
- → What toppings work best?
Toasted pumpkin seeds add crunch, while fresh parsley brings brightness. A drizzle of coconut milk creates an elegant swirl. Crispy bacon bits, croutons, or a swirl of pesto also make lovely additions.