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 Creamy 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.
Healthy - butternut squash adds a gentle sweetness to this healthy soup recipe. It's high in potassium and dietary fiber which helps to regulate blood pressure and blood sugar, as well as antioxidants, vitamins and minerals to help support immune function.
Cauliflower adds a lovely creaminess to this homemade soup recipe. It's high in vitamin C and folate and also adds digestive-friendly fiber to your diet. A nutritional powerhouse in this delicious soup.
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.
Key Ingredients and Substitutions
- 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 for all ingredients and quantities.
How to make butternut squash and cauliflower soup
- Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
- 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).
- 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.
- Using a vented blender, blend 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. Transfer soup to large pot or dutch oven.
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 large pot on medium heat until heated through, adding salt and pepper to taste. Careful the soup doesn't bubble and splatter while heating.
- Top with fresh snipped chives, fresh tarragon, dried chili pepper flakes, toasted sunflower seeds or pumpkin seeds for extra flavor.
Extra toppings - coconut milk for extra creaminess. Roasted butternut squash seeds for a little crunch. Fresh thyme to add balance to warming spice profile.
Expert Tips and 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.
- Store - the soup can be refrigerated in an airtight container for up to 4 days. It also freezes well for up to 3 months.
Equipment
- Large baking tray
- Vented blender or immersion blender
- Large soup pot or large saucepan
FAQs
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.
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.
More recipes to try
Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
Recipe
Roasted Butternut Squash and Cauliflower Soup
Equipment
- 1 large rimmed baking tray
- 1 large pot
- 1 vented high-speed blender
Ingredients
- 1 medium (1-1.5 kg) butternut squash, peeled, seeded and chopped into 1-inch chunks
- 1 head (1 kg) cauliflower, chopped into florets
- 1 sweet onion (300 grams), 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 (1 litre) vegetable broth (plus more to thin soup if needed), low-sodium
- 1 14-ounce can (400 ml) 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).
- 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.
- 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 400 ml (1.5 cups) extra broth or water to thin the soup as needed.
- 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.
- Top with fresh snipped chives, fresh tarragon, dried chili pepper flakes, hot sauce or toasted sunflower seeds.
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.
Jane M
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
Jane, I'm so glad you loved the soup! Great idea to add a little heat with the fresh cayenne pepper.
Karen E
Great soup. I didn't have turmeric so added curry. Loved the flavour and will definitely make it again.
Jacqui Wilson
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.