# Required ingredients:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large head broccoli, cut into florets (about 4 cups)
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup unsweetened coconut milk or heavy cream
→ Oils and Fats
07 - 2 tablespoons olive oil
→ Seasonings
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon ground nutmeg
→ Optional Garnishes
12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream
# How to make it:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread butternut squash cubes, broccoli florets, chopped onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper, and cumin. Toss all vegetables to coat evenly.
03 - Roast in preheated oven for 25 to 30 minutes, stirring halfway through cooking, until vegetables are browned and tender.
04 - 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.
05 - Remove from heat. Use an immersion blender to puree soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in coconut milk or cream and ground nutmeg. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Reheat gently if necessary. Ladle into bowls and garnish with toasted pumpkin seeds, fresh parsley, and a drizzle of coconut milk or cream if desired.
