side view of bowl of soup with croutons

Broccoli Butternut Squash Soup


An excellent weeknight dinner that can be made in one pot! Vegan, amazingly comforting, and creamy!



  • 3 Tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1/2 cup yellow onion, chopped
  • 1 small butternut squash, small dice (~3 cups)
  • 4 cups chopped broccoli (stems and florets)
  • 11 1/2 teaspoons fine sea salt, to taste
  • 1/2 teaspoon fresh thyme, chopped
  • 1/4 teaspoon white pepper
  • Black pepper, to taste
  • 2 1/23 cups vegetable stock


  1. In a large pot or dutch oven, heat olive oil over medium heat. Cook onion and garlic for 2-3 minutes.
  2. Add butternut squash to pot and cook for 5 minutes. Add broccoli, salt, thyme, and white pepper. Cook covered for an additional 8-10 minutes until tender.
  3. Add vegetable stock and bring to a low simmer. Using an immersion blender, blend vegetables until smooth. Add more vegetable stock as needed until desired thickness is reached.


If you use dried thyme, halve the amount.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 184
  • Sugar: 5.7 g
  • Sodium: 605 mg
  • Fat: 12.2 g
  • Carbohydrates: 21.8 g
  • Fiber: 4.9 g
  • Protein: 3.9 g

Keywords: gluten free, vegan, comfort, winter, meatless, vegetarian

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