Roasted Broccoli and Butternut Squash Soup

This roasted broccoli and butternut squash soup is a flavorful and comforting dish that's perfect for a cold night. The roasting process brings out the natural sweetness of the vegetables, and the addition of cumin, cinnamon, and nutmeg gives the soup a warm and inviting flavor.

I first came up with this recipe when I was looking for a way to use up some leftover roasted broccoli and butternut squash. I had never made soup with roasted vegetables before, but I was pleasantly surprised by how well it turned out. The soup was creamy and flavorful, and the roasted vegetables gave it a delicious depth of flavor. I've been making this soup ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 head of broccoli, cut into florets
• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss the broccoli, butternut squash, onion, garlic, cumin, cinnamon, and nutmeg with olive oil. Spread on a baking sheet and roast for 20 minutes, or until the vegetables are tender.
3. Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are very soft.
4. Use an immersion blender to puree the soup until smooth. Or, let cool slightly and transfer to a regular blender and puree until smooth.
5. Season with salt and pepper to taste.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The combination of cumin, cinnamon, and nutmeg gives the soup a warm and inviting flavor.
• Using an immersion blender to puree the soup creates a smooth and creamy texture.