Save This Roasted Broccoli and Butternut Squash Soup is a comforting, creamy dish that highlights the rich, deep flavors of oven-roasted vegetables. Perfectly blended for a wholesome and satisfying meal, it offers a warm and nutritious experience that is as simple to prepare as it is delicious to eat.
Save The combination of earthy broccoli and sweet butternut squash is enhanced by aromatic garlic and cumin. This soup is not only packed with vitamins but also serves as a beautiful, vibrant centerpiece for any autumn or winter table.
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: Prep the Oven
- 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 smoothest results, ensure the vegetables are completely tender before blending. If you are using a countertop blender, remember to blend in small batches and leave the lid slightly cracked to allow steam to escape safely.
Varianten und Anpassungen
To make this soup strictly vegan, ensure you use coconut milk instead of heavy cream. For a different twist, you can substitute sweet potato for the butternut squash, or add a pinch of cayenne pepper if you enjoy a bit of heat. A squeeze of lemon juice at the end can also add a bright, fresh note.
Serviervorschläge
Serve this wholesome soup with a side of crusty gluten-free bread for a complete meal. Top each bowl with toasted pumpkin seeds and fresh parsley to add a delightful crunch and a burst of color.
Save This Roasted Broccoli and Butternut Squash Soup is a nutrient-dense option that doesn't compromise on flavor. It stores well and tastes even better the next day, making it an excellent choice for meal prep or a cozy family dinner.
Kitchen Q&A
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavor after sitting overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to thin consistency.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
- → Can I use frozen vegetables instead of fresh?
Frozen butternut squash works well, but fresh broccoli is recommended for better texture after roasting. If using frozen squash, thaw and pat dry before roasting to prevent sogginess. Adjust roasting time as needed since frozen vegetables may cook faster.
- → What's the difference between using coconut milk versus heavy cream?
Coconut milk adds a subtle tropical sweetness and keeps the soup vegan with approximately 50 calories per tablespoon. Heavy cream provides a richer, more traditional creaminess with about 50 calories per tablespoon but contains dairy. Both create equally smooth results.
- → How do I adjust the consistency if it's too thick or thin?
If too thick, add warm vegetable broth 1/4 cup at a time until desired consistency is reached. If too thin, simmer uncovered on low heat to reduce, or add more cooked vegetables and blend again. The soup will also thicken slightly as it cools.
- → What other seasonings can I add for variety?
Try adding fresh thyme or rosemary during roasting for an herby twist. A pinch of smoked paprika adds depth, while curry powder creates an entirely different flavor profile. For brightness, finish with lemon juice or apple cider vinegar just before serving.