Save I remember staring at a lonely head of broccoli and a heavy squash on my counter during a particularly rainy Tuesday. The house felt chilly and I needed something that felt like a warm hug in a bowl. Instead of just boiling them I decided to roast everything until the edges turned that perfect deep brown. The smell that filled the kitchen was sweet and earthy at the same time. This soup has since become my go to remedy for gray skies.
My youngest used to pick every green fleck out of her dinner until I blended this into a silky golden swirl. She did not even realize she was eating a whole head of broccoli because the squash makes it so velvety. Now she asks for the orange soup whenever the leaves start to turn outside. It is one of those rare wins where everyone at the table is actually happy.
Ingredients
- Butternut squash: Cubing these into even pieces ensures they all caramelize at the same rate.
- Broccoli florets: Using the stalks too adds extra body and nutrition to the final blend.
- Yellow onion: This provides a savory base that balances the natural sweetness of the squash.
- Garlic cloves: These add a fragrant punch and become incredibly mellow once they are roasted.
- Vegetable broth: A high quality broth makes a world of difference in the final depth of flavor.
- Coconut milk: This adds a rich silkiness that pairs beautifully with the warm spices.
- Olive oil: Use enough to coat everything so the vegetables do not dry out in the oven.
- Kosher salt: This draws out the moisture and intensifies the roasted vegetable notes.
- Black pepper: Freshly cracked pepper adds a necessary bite to the creamy texture.
- Ground cumin: This adds an earthy undertone that ties the broccoli and squash together.
- Ground nutmeg: Just a pinch at the end highlights the sweetness of the squash perfectly.
Instructions
- Get the oven hot:
- Crank your oven to 425 degrees and line your pan with parchment so cleanup is a breeze later. This high heat is essential for getting those flavorful charred bits on the vegetables.
- Season the vegetables:
- Toss the squash and broccoli with oil and spices until every piece looks glossy. Make sure the vegetables are in a single layer to ensure even roasting.
- Roast until golden:
- Let them bake for about 30 minutes until the edges are charred and the squash is fork tender. You might want to stir them halfway through so the garlic does not get too dark.
- Simmer with broth:
- Move everything to a pot with the broth to let those roasted flavors soak in for ten minutes. This softens the roasted skins so they blend much easier.
- Blend to silk:
- Use an immersion blender right in the pot until the texture is perfectly smooth. Be careful with the hot liquid if you choose to use a countertop blender instead.
- Final creamy touch:
- Stir in your milk and nutmeg then taste to see if it needs more salt. The nutmeg is a tiny addition that makes a huge impact on the final profile.
- Garnish and serve:
- Top each bowl with pumpkin seeds and a swirl of cream for that cafe look. The crunch of the seeds really complements the smooth soup.
Save Last Thanksgiving the oven was so crowded I almost skipped the roasting step for this soup. I am so glad I did not because that charred flavor was the highlight of the entire meal. My aunt even asked for the recipe before she finished her first bowl. It felt like a small victory in the middle of all that holiday chaos.
The Magic of Caramelization
When you roast vegetables at a high heat the sugars inside begin to brown and transform. This process creates a complex flavor profile that boiling simply cannot replicate. You will notice the squash becomes much sweeter and the broccoli takes on a nutty quality. It turns a simple vegetable soup into something that tastes like it simmered for hours.
Choosing the Right Texture
Some people love a completely smooth puree while others prefer a bit of texture in their bowl. I personally like to set aside a few roasted broccoli tips to drop back in at the end. It provides a nice contrast to the velvety base of the pureed squash. If you want it ultra smooth you can even pass the liquid through a fine mesh sieve.
Seasonal Variations to Try
While butternut squash is the classic choice you can easily swap it for pumpkin or sweet potatoes. The cooking time remains mostly the same as long as your cubes are roughly an inch thick. You can also play with the spices to match whatever mood you are in that day.
- Add a pinch of cayenne if you want a little heat on a cold night.
- A squeeze of fresh lemon juice right before serving cuts through the richness beautifully.
- Keep an eye on the garlic so it does not burn and turn acrid in the oven.
Save This soup is a testament to how simple roasting can elevate humble ingredients into a masterpiece. I hope it brings as much warmth to your kitchen as it does to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or milk if it has thickened too much.
- → Can I freeze this soup?
Yes, it freezes beautifully. Let cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of coconut milk?
Heavy cream creates an even richer result. For a dairy-free lighter option, try cashew cream or simply omit the creamy element and add more broth for a lighter version that still delivers incredible roasted vegetable flavor.
- → How do I get the smoothest texture?
Use a high-speed blender and work in batches, filling only halfway. Hold the lid down with a kitchen towel to prevent steam explosions. Blend for 2-3 minutes until completely silky. If using an immersion blender, blend longer than you think necessary for optimal smoothness.
- → What other vegetables work well in this soup?
Sweet potato, carrots, or parsnips can replace or complement the butternut squash. Cauliflower blends beautifully with broccoli. For a different flavor profile, try adding roasted bell peppers or a small amount of roasted fennel bulb.
- → How can I add more protein?
Stir in a can of white beans before blending for extra creaminess and protein. Alternatively, serve with toasted pumpkin seeds as garnish, or pair with a slice of crusty bread topped with cheese or nut butter.