With all the rain and chilly weather we’ve been having this week, soup season is finally here in Florida! This Roasted Broccoli and Butternut Squash Soup recipe is flavorful, comforting, and downright delicious!

My favorite way to eat most vegetables is to roast them in the oven until they become tender and almost caramelized. However, most soup recipes call for the veggies to be boiled down in the stock until they become tender. So I figured I’d try the roasting method and add it to the stock at the end.

The end result is SO delicious! With the flavors of the roasted vegetables, seasonings, and creamy consistency, this is the perfect soup recipe for a rainy day or even for a quick dinner!

So let’s get to it!

What You’ll Need To Make Roasted Broccoli and Butternut Squash Soup

Makes about 4 servings (can easily double)

• Extra Virgin Olive Oil
• 3 medium/large butternut squash (cubed)
• 1 bag of broccoli florets – 12 oz
• 3 Garlic Cloves (minced)
• 1/2 a Yellow Onion (chopped)
• 1/2 a Cup of Heavy Whipping Cream
• 4 Cups of Low Sodium Chicken Broth
• 2 Cup of Water
• 3 TBS of Italian Seasoning or Fresh Thyme
• 1 Teaspoon of Crushed Red Pepper Flakes or Cayenne
• 1 Teaspoon of Nutmeg

How to Make It

1. Preheat oven to 400 F

2. Take a large sheet pan and line with parchment paper and place a baking rack on top.

3. Add cubed butternut squash to your sheet pan and lightly coat with olive oil, salt, and pepper. Make sure the squash is spread out evenly. We want them to roast, not steam. Bake in the oven for 25 minutes.

4. In another sheet pan with the same setup, add the broccoli that’s also coated with olive oil, salt, and pepper and cook everything for another 25 minutes. Make sure to toss the butternut squash around before placing back in the oven so it cooks evenly.

5. In a large soup pot, add some olive oil and throw in the chopped yellow onion. Cook until onions are translucent then add the garlic, Italian seasoning, salt, pepper, nutmeg, and red pepper flakes. Cook for another 2 minutes.

6. Pour in the chicken broth and water. Cover, and cook for 8-10 minutes, stirring occasionally.

7. Carefully pour the soup mixture, roasted broccoli, and butternut squash into a blender and blend to your desired consistency. You may have to do this in portions, depending on the size of your blender.

8. Return soup to the pot. Stir in the heavy whipping cream and simmer over medium-low heat for 5 minute.

Serve up your soup in a big bowl and garnish with some leftover roasted broccoli, butternut squash, thyme leaves, or bacon (if you’re feeling fancy)!

This soup is fantastic on it’s own but it would also pair amazing with a grilled cheese sandwich!

Happy Cooking Y’all,