Warm up to this roasted butternut squash and cauliflower soup recipe with its nourishing, creamy goodness. This velvety vegan soup is filled with rustic flavors that will satisfy all your cozy cravings.
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- Why You'll Love This Roasted Butternut Squash Soup Recipe
- Best Roasted Butternut Squash Soup Recipe Ingredients
- How to Make Roasted Butternut Squash Soup
- Roasted Butternut Squash Soup Recipe Variations
- What to Serve with Roasted Butternut Squash Soup
- FAQs
- How to Store Roasted Butternut Squash Soup
- Sides to Serve With Butternut Squash Soup
- 📖 Recipe
- 💬 Comments
Why You'll Love This Roasted Butternut Squash Soup Recipe
- Satisfying - this delicious quick cozy recipe is filled with roasted and caramelized butternut squash, cauliflower florets, onion and garlic. Topped with warming spices and blended into a thick, velvety soup, this sheet pan meal is filled with nutrients and fiber to keep you full and satisfied. A satisfying soup your whole family will love and perfect for meal prep.
- Tasty - butternut squash adds a gentle sweetness to this delicious soup recipe.
- Cauliflower adds a lovely creaminess to this homemade soup recipe.
- Diet friendly - one of my favorite thing is that the soup is gluten-free, dairy-free and vegan. No heavy cream, no cheddar cheese and no sour cream, just like my other delicious recipes. Common ingredients can be found in any grocery store.
For another warm hearty soup try my spicy red lentil soup, it's a great recipe. Or check out some of my other soup recipes like my Creamy Yellow Split Pea Soup with Turmeric or my Spicy Creamy Potato Corn Chowder Soup.
Best Roasted Butternut Squash Soup Recipe Ingredients
- Butternut squash - adds sweetness to this creamy butternut squash soup recipe. A depth of caramelized goodness comes from the easy roasted butternut squash. The perfect vegetarian base for a wholesome soup. Try my butternut squash and kale salad recipe.
- Cauliflower florets - when roasted, adds a buttery nutty flavor, thickens the soup, and makes it more filling. Potatoes can be substituted.
- Sweet onion - is not as intense as yellow onions and adds a nice depth of flavor. Swap for yellow onions or shallots if easier to find at the grocery store, trader joe or whole foods.
- Garlic - roasted in the oven, becomes sweeter than the intense flavor of raw garlic. Swap for minced garlic right in the soup.
- Olive oil - helps with the caramelization of the pan roasted vegetables. Add a drizzle of olive oil when serving.
- Cumin, turmeric and coriander - are warming spices. If you like the floral yet earthy flavors of curry, add a teaspoon of curry powder with your other spices. A bay leaf would not work here since the soup will not simmer long enough in the pot or dutch oven.
- Vegetable broth - brings nutrients, flavor and thins out the thick soup. Swap with homemade vegetable stock or mushroom stock for umami flavor.
- Coconut milk - is optional but adds a little creaminess, helps to soften the flavors of the roasted vegetables and makes the soup more velvety with a creamy texture. Swap for an equal amount of extra broth next time. If too thin, add ¼ cup of nutritional yeast when blending to thicken.
- Salt and pepper - helps the flavors pop. Add some red pepper flakes to kick up some heat, and pumpkin seeds for texture.
See recipe card below for all ingredients and quantities.
Recommended Equipment
- Large baking tray
- Vented blender or immersion blender
- Large soup pot or large saucepan
How to Make Roasted Butternut Squash Soup
- Place the butternut squash, cauliflower florets and sweet onion on the prepared baking tray and toss with olive oil, cumin, turmeric and coriander until well coated. Roast for 30-35 minutes. Roasting time depends on the size of the chopped vegetables (larger chunks means longer roasting time).
- Place the squash, cauliflower and onion on the prepared baking tray and toss with olive oil, cumin, turmeric and coriander. Roast in 425°F hot oven for 30-35 minutes.
In the last 10 minutes add the unpeeled garlic cloves and finish roasting. Cool slightly and remove peel from roasted garlic.
- In your blender, mix the roasted vegetables, vegetable broth and coconut milk (if using) in batches until all the soup has been puréed. If not using coconut milk, add up to 400 ml (1.5 cups) extra of broth or water to thin the soup as needed. Add salt & pepper to taste.
- Top with fresh snipped chives, fresh tarragon, dried chili pepper flakes, toasted sunflower seeds or pumpkin seeds for extra flavor.
Roasted Butternut Squash Soup Recipe Variations
- Coconut milk - works really well in this recipe, I use full-fat. It makes the creamy soup really velvety and smooth in this comforting soup. It also tames down the intensity of the roasted onions.
- No coconut milk - if you prefer not to use coconut milk, add more vegetable broth or water (about 1.5 cups / 400 ml) to the soup, once the roasted vegetables are blended it will need to be thinned.
- Curry soup - Add a teaspoon of curry powder if you prefer a curry flavor to the soup.
- Stovetop - no time to roast the butternut squash and cauliflower? Sauté vegetables in a large saucepan with a splash of olive oil over medium heat until cooked through and slightly caramelized, about 15-20 minutes.
- Pressure cooker or instant pot - sauté onions, garlic and spices until tender and golden. Add squash, cauliflower and broth. Set pressure high for 5 minutes. Vent using quick release. Blend.
What to Serve with Roasted Butternut Squash Soup
- Bright, crunchy salads: Add contrast with a crisp side like cabbage salad, zucchini ribbon salad, or a kale salad with a peanut vinaigrette.
- Vegetable sides for texture: Roast a pan of broccolini or cumin-roasted carrots and chickpeas to bring color and a little chew alongside a silky bowl.
- Spoonable toppers: A swirl of creamy mushroom sauce or a dollop of lemony cashew mayo thinned with a splash of warm water gives restaurant-style finish.
- Hearty base: Ladle the soup over oven-baked polenta for a cozy, more filling plate.
- Protein add-ons: Serve with mini chicken meatloaf muffins or leftover garlic roast turkey breast for an easy "soup and protein" combo.
- Fresh finishers: Toasted pepitas, chopped herbs, or a squeeze of lemon keep each spoonful bright.
FAQs
Why do you roast squash before making soup?
Roasting the squash helps to bring out the natural sweetness and depth of flavor of the squash. Roasting caramelizes the natural sugars in the squash, intensifying its flavor and giving it a slightly nutty taste. This can add a wonderful richness and complexity, creating a smooth and creamy soup that you might not get by simply boiling the squash.
How do you make butternut squash soup thicker?
To make butternut squash soup thicker, you can use less liquid, or add starchy vegetables like potatoes or carrots when roasting. This can help to create a thicker, more satisfying soup.
How to Store Roasted Butternut Squash Soup
The soup can be refrigerated in an airtight container for up to 4 days. It also freezes well for up to 3 months.
How to Reheat Roasted Cauliflower Soup
- Stovetop (best texture): Transfer soup to a pot and warm over low to medium-low heat, stirring often until hot. If it's thicker from chilling, whisk in a splash of broth or water a little at a time until creamy again. Avoid a hard boil to keep the flavor smooth.
- Microwave (quick): Reheat in a microwave-safe bowl in 45-60 second bursts, stirring between each until steaming. Loosen with a tablespoon or two of liquid if needed.
- From frozen: Thaw overnight in the fridge when possible. If reheating from frozen, warm covered on low, breaking up the ice as it melts. I like to whisk in a bit of liquid to restore creaminess.
- Revive and finish: Taste and adjust salt, then finish with a drizzle of olive oil, a squeeze of lemon, or my favorite: crunchy pepitas right before serving.
Sides to Serve With Butternut Squash Soup
📖 Recipe
Best Roasted Butternut Squash Soup Recipe
Warm up to this roasted butternut squash and cauliflower soup recipe with its nourishing, creamy goodness. This velvety vegan soup is filled with rustic flavors that will satisfy all your cozy cravings.
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Servings: 4 servings
Equipment
- 1 large rimmed baking tray
- 1 large pot
- 1 vented high-speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 medium butternut squash peeled, seeded and chopped into 1-inch chunks
- 1 head cauliflower chopped into florets
- 1 medium sweet onion quartered
- 4 cloves garlic whole unpeeled
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups low-sodium vegetable broth plus more to thin soup if needed
- 1 (14-ounce) can coconut milk optional, see notes
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Topping options:
- fresh snipped chives, fresh tarragon, dried chili pepper flakes, toasted sunflower seeds
Instructions
- Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
- Place the cubed butternut squash, cauliflower florets and sweet onion on the prepared lined baking tray and toss with olive oil, cumin, turmeric and coriander until well coated. Roast for 30-35 minutes. Roasting time depends on the size of the chopped butternut squash (larger chunks means longer roasting time).1 medium butternut squash, 1 head cauliflower, 1 medium sweet onion, 3 tablespoons extra virgin olive oil, 2 teaspoons ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander
- In the last 10 minutes of roasting, add the unpeeled garlic cloves to the tray and finish roasting. Vegetables are done when they are tender and slightly caramelized on the edges. Cool slightly, and remove peel from roasted garlic.4 cloves garlic
- Using a vented blender, add the roasted vegetables, vegetable broth and coconut milk (if using) to the blender container in batches until all the soup has been puréed. If not using coconut milk, add up to (302 grams / 1.5 cups) extra broth or water to thin the soup as needed.4 cups low-sodium vegetable broth, 1 (14-ounce) can coconut milk
- If using an immersion blender, add the roasted vegetables, broth and coconut milk (if using) to a large pot and purée the soup until smooth. Mix in the salt and pepper to taste.
- Heat puréed soup in a medium saucepan or large pot on medium or medium-low heat until heated through, adding salt and pepper to taste. Careful the soup doesn't bubble and splatter while heating.1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- Top with fresh snipped chives, fresh tarragon, dried chili pepper flakes, hot sauce or toasted sunflower seeds.
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Notes
Stovetop - no time to roast the butternut squash and cauliflower? Sauté vegetables in a large saucepan with a splash of olive oil over medium heat until cooked through and slightly caramelized, about 15-20 minutes.
Pressure cooker or instant pot - sauté onions, garlic and spices until tender and golden. Add squash, cauliflower and broth. Set pressure high for 5 minutes. Vent using quick release. Blend.
Store - in an airtight container in fridge for up to 4 days. Freeze for up to 3 months.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
KSmith says
This was fabulous! We stocked up at the local farm stand last week, and ended up with a huge cauliflower and rather large butternut squash in our mass of veggies. That being said, we had to add more of the cumin and turmeric than the recipe calls for. I didn't have coriander, but "Alexa" said that garam masala would be a suitable substitute, and she was so right! The flavors were incredible (and the house smelled amazing)! We topped ours with toasted sprouted pumpkin seeds, fresh chive, and fresh grated parmesan cheese. Thank you for this cozy, hearty, delicious recipe, Jacqui! I'm so glad that google steered me to this recipe so that I can check out the rest of your site. <3
Jacqui Wilson says
Thank you so much for such a kind reply. It really made my day!! I'm so glad you enjoyed the soup, it's actually on a regular rotation in our house right now. I'm definitely going to try the garam masala and I love the idea of adding parmesan cheese!
Angela Rochester says
Fantastic, my squash and cauliflower were large so chopped in two bowls with the seasonings listed in both bowl. Turned out so tasty! Coconut adds a lovely finish. I forgot to add curry for fun but next time!
Jacqui Wilson says
Thank you for such a kind review. I'm so gold you enjoyed the soup! Let us know how the addition of curry goes.
Neena says
Great recipe, and it went together quickly. I made it on the stove-top instead of roasting. I halved the recipe, which was easy to do, except that I didn't have quite enough squash, so I will just add more tomorrow. It's a keeper—thank you!
Jacqui Wilson says
Hi Neena,
I'm so glad you enjoyed the recipe and that you were easily able to halve it. It also freezes well!
Karen E says
Great soup. I didn't have turmeric so added curry. Loved the flavour and will definitely make it again.
Jacqui Wilson says
Hi Karen,
I'm so glad you enjoyed the soup, we make it all the time. Curry sounds like a great swap, I'll have to try it.
Jane M says
Excellent - a substantial and very tasty soup - I didn’t use the coconut milk but did add a fresh cayenne pepper pepper along with the veg to roast. Just a little additional spice
Jacqui Wilson says
Jane, I'm so glad you loved the soup! Great idea to add a little heat with the fresh cayenne pepper.