Butternut Squash & Broccoli Soup

Autumn is here, with its vibrant colors, cooler evenings, and that comforting urge to gather around a warm, nourishing bowl. What better way to celebrate the harvest season than with a creamy soup?

We’re excited to share with you a recipe for Butternut Squash & Broccoli Soup—rich in flavor and perfect for warming the heart.

Butternut Squash & Broccoli Soup

Ingredients:

• 2 tbsp extra virgin olive oil
• 3 tbsp ghee
• 1 small yellow onion, chopped
• 2 garlic cloves, smashed
• 5–6 cups cubed butternut squash
• 3 tbsp fresh thyme leaves (plus more for serving)
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp cayenne pepper (or more to taste)
• Kosher salt and black pepper
• 4 cups low-sodium vegetable or chicken broth
• 1 1/2 – 2 cups water
• 4 cups broccoli florets
• 2 bay leaves
• 1 can coconut milk
• Toasted pumpkin seeds and coconut cream for garnish

Instructions:

1. In a large pot, heat the olive oil and ghee. Add the onion and garlic, and sauté for a few minutes.
2. Stir in the butternut squash, thyme, nutmeg, cayenne, salt, and pepper. Mix well.
3. Pour in the broth and water. Add the broccoli and bay leaves. Simmer for 20–25 minutes, until the vegetables are tender.
4. Remove the bay leaves, then blend the soup until smooth.
5. Stir in the coconut milk and adjust seasoning.
6. Serve hot, topped with toasted pumpkin seeds, a drizzle of coconut cream, and a sprinkle of fresh thyme.

This soup is like a warm hug in a bowl: creamy, flavorful, and comforting—perfect for cozy autumn evenings.