Save to Pinterest The first time I made this soup, it was snowing sideways outside my kitchen window. I had a butternut squash sitting on the counter that had been there for days, and a head of broccoli that needed using. My apartment was freezing, and I just needed something that would make the whole house feel warm. Roasting the vegetables first was kind of an accident, I was too lazy to boil them separately, but that decision changed everything.
Last November, my sister came over after a terrible day at work. She walked in while the vegetables were roasting, and the smell of caramelized squash and garlic filled the entire apartment. She sat on the kitchen counter while I blended everything, and we ate steaming bowls with crusty bread while she talked. That afternoon, this soup stopped being just dinner and became something else entirely.
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Ingredients
- 1 medium butternut squash: Look for one that feels heavy for its size, with a matte skin, about 2 pounds perfect
- 1 large head of broccoli: The florets get sweet and nutty when roasted, dont toss the stems if you want extra bulk
- 1 medium yellow onion: Yellow onions caramelize better than white, adding natural sweetness
- 3 cloves garlic: Roasting whole cloves mellows the bite and brings out savory notes
- 4 cups vegetable broth: Homemade is ideal, but a good quality store bought works perfectly fine
- 1 cup coconut milk or cream: Full fat coconut milk makes it luxuriously thick without dairy
- 2 tablespoons olive oil: Enough to coat everything generously for even browning
- 1 teaspoon kosher salt: Start here, you can always add more at the end
- 1/2 teaspoon black pepper: Fresh ground makes a noticeable difference
- 1/2 teaspoon ground cumin: Adds warmth that bridges the squash and broccoli flavors
- 1/4 teaspoon ground nutmeg: Just enough to enhance the natural sweetness, not taste like pumpkin pie
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Instructions
- Heat the oven and prepare your pan:
- Preheat to 425°F and line a baking sheet with parchment, the cleanup will thank you later.
- Prep your vegetables:
- Cube the squash into 1 inch pieces, break broccoli into similar sized florets, chop the onion into rough chunks, leave the garlic cloves whole.
- Season and toss:
- Spread everything on the baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and cumin, toss with your hands until coated.
- Roast until golden:
- Roast for 25 to 30 minutes, stir halfway through, you want some charred edges for flavor.
- Combine and simmer:
- Transfer roasted vegetables to a large pot, add broth, bring to a simmer, cook 10 minutes to let flavors marry.
- Blend until smooth:
- Use an immersion blender right in the pot, or blend in batches if using a countertop blender, be careful with hot liquid.
- Add the finishing touches:
- Stir in coconut milk and nutmeg, taste, adjust salt and pepper if needed, reheat gently.
Save to Pinterest Now I make this soup every time someone needs comforting. The way the kitchen smells while its roasting is better than any candle. Friends who say they dont like broccoli always ask for seconds.
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Making It Your Own
Ive learned that roasting time matters more than exact measurements. If your squash chunks are larger, give them an extra 5 minutes. The broccoli can take more heat than you think, those crispy edges are where the magic happens.
Texture Secrets
Some days I leave a few chunks unblended for texture, other days I want it silky smooth. The coconut milk version has a slight sweetness that pairs beautifully with the earthy vegetables. Heavy cream makes it richer but masks some of the roasted flavors.
Serving Suggestions
A drizzle of good olive oil on top right before serving makes it feel restaurant quality. The contrast between hot soup and cold garnish is worth the extra step. Toasted pumpkin seeds add crunch that keeps every bite interesting.
- Serve with warm crusty bread for dipping
- Add a squeeze of lemon if it tastes too sweet
- Leftovers keep for 4 days and freeze beautifully
Save to Pinterest This soup has become my answer to everything, bad days, good days, days when I just want my kitchen to smell like home.
FAQs About This Recipe
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The flavors often develop even better after sitting overnight.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What can I substitute for coconut milk?
Heavy cream works wonderfully for a richer version. For a dairy-free option, try cashew cream or almond milk. Each substitution will slightly alter the final flavor profile.
- → Do I have to roast the vegetables first?
Roasting is recommended as it caramelizes the vegetables and adds depth of flavor. However, you can simmer everything directly in the pot for 25-30 minutes until tender, then blend.
- → How can I make this soup thicker?
Reduce the amount of broth to 3 cups, or add a peeled potato while roasting. You can also let it simmer longer after blending to reduce and thicken naturally.
- → Is this soup spicy?
No, the cumin and nutmeg provide warm, aromatic notes without heat. If you prefer spice, add a pinch of cayenne pepper when seasoning the vegetables before roasting.
