Save to Pinterest The first time I made this soup was on one of those gray November afternoons when the kitchen felt like the only warm place in the house. I had a butternut squash sitting on the counter that had been there for days, and a head of broccoli that needed using. Something told me to roast them together first instead of just throwing everything in a pot like I usually do.
My roommate walked in while the vegetables were roasting and immediately asked what smelled so good. That smell of caramelized broccoli and sweet squash filling the apartment is something I still chase on cold days. We ended up eating the entire batch standing at the counter with spoons.
Ingredients
- 1 medium butternut squash: The natural sweetness balances beautifully with the earthy broccoli and roasting concentrates this flavor even more
- 1 large head of broccoli: Dont toss the stems just peel and cube them they add great body to the soup
- 1 medium yellow onion: Roasted onion becomes mellow and sweet providing a subtle foundation
- 3 cloves garlic: Roasting mellows the sharpness leaving just a gentle savory warmth
- 4 cups vegetable broth: Use a good quality broth since it becomes the backbone of the soup
- 1 cup coconut milk or cream: Coconut milk keeps it vegan but cream makes it luxuriously rich
- 2 tablespoons olive oil: Helps the vegetables roast evenly and develop those golden edges
- 1 teaspoon kosher salt: Essential for bringing out all the roasted flavors
- 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
- 1/2 teaspoon ground cumin: Adds an earthy warmth that bridges the squash and broccoli flavors
- 1/4 teaspoon ground nutmeg: Just enough to highlight the squashs natural sweetness
Instructions
- Preheat your oven to 425°F:
- Line a baking sheet with parchment paper to save yourself cleanup time later
- Prep all your vegetables:
- Cube the squash trim the broccoli into florets chop the onion and leave the garlic cloves whole
- Spread everything on the baking sheet:
- Drizzle with olive oil and sprinkle with salt pepper and cumin then use your hands to toss until every piece is coated
- Roast for 25 to 30 minutes:
- Stir halfway through so everything browns evenly you want some caramelized edges on both the squash and broccoli
- Transfer to your soup pot:
- Add the vegetable broth and bring it to a gentle simmer letting everything cook together for about 10 minutes
- Blend until smooth:
- An immersion blender makes this so easy but if using a regular blender work in batches and be careful with hot liquids
- Add the coconut milk and nutmeg:
- Stir it in taste and adjust the seasoning then reheat gently before serving
Save to Pinterest This soup has become my go to when friends need comfort food but I want to serve something that feels a little special. Last winter my neighbor was recovering from surgery and I brought over a batch she still messages me about it.
Make It Your Own
Ive learned that a pinch of cayenne pepper adds this lovely warmth that sneaks up on you. Sometimes I add a squeeze of lemon right at the end which wakes up all the roasted flavors beautifully.
Serving Suggestions
A good crusty bread is non negotiable for dipping in my opinion. The soup is substantial on its own but bread turns it into the kind of meal that puts people at ease the moment they sit down.
Storage And Meal Prep
This soup actually tastes better the next day when all those roasted flavors have had time to settle into each other. I always make a double batch and portion some into freezer safe containers for those nights I just cannot.
- Let the soup cool completely before freezing to maintain the best texture
- Reheat frozen soup slowly over low heat stirring occasionally
- Thaw in the refrigerator overnight for the most consistent results
Save to Pinterest There is something so grounding about making soup from scratch especially when it starts with roasting vegetables. This one never fails to make the kitchen feel like home.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully for up to 5 days in the refrigerator. The flavors actually develop and deepen after sitting, making it an excellent meal prep option. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop. The texture remains creamy and smooth after freezing.
- → What can I substitute for coconut milk?
Heavy cream provides a richer, more indulgent finish. For a dairy-free option, try cashew cream or oat milk. Each alternative yields a slightly different flavor profile while maintaining the luxurious texture.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for easiest results. If using a countertop blender, work in batches and vent the lid to allow steam to escape. Blend for at least 2 minutes per batch to ensure complete silkiness.
- → Can I add protein to this soup?
Stir in cooked white beans or lentils during the final simmering stage for added protein and fiber. Crispy pancetta or bacon also make excellent toppings for those who eat meat.