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.
Why I Love This Creamy Soup Recipe
This delicious quick cozy recipe is filled with roasted and caramelized butternut squash, cauliflower, 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.
The butternut squash has a gentle sweetness to it. It's high in potassium and fiber which helps to regulate blood pressure and blood sugar, as well as antioxidants, vitamins and minerals to help support immune function.
The 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.
For another warm hardy soup try my spicy red lentil soup recipe.
Ingredients
- Butternut squash adds sweetness and a depth of caramelized goodness to the soup.
- Cauliflower, when roasted, adds a buttery nutty flavor.
- Sweet onion is not as intense as yellow onions and adds a nice depth of flavor.
- Garlic, roasted in the oven, becomes sweeter than the intense flavor of raw garlic.
- Olive oil helps with the caramelization of the pan roasted vegetables.
- 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.
- Vegetable broth brings nutrients, flavor and thins out the thick soup.
- Coconut milk is optional but it helps to soften the flavors of the roasted vegetables and makes the soup more velvety.
- Salt and pepper helps the flavors pop.
Instructions
Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
Place the butternut squash, cauliflower 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.
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 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 or toasted sunflower seeds.
Variations
Coconut milk works really well in this recipe, I use full-fat. It makes the creamy soup really velvety and smooth. It also tames down the intensity of the roasted onions.
If you prefer not to use coconut milk, add more vegetable broth or water (about 1.5 cups / 400 ml) to the soup because once the roasted vegetables are blended it will need to be thinned.
Add a teaspoon of curry powder if you prefer a curry flavor to the soup.
Equipment
- Large baking tray
- Vented blender or immersion blender
- Large soup pot
Storage
The soup can be refrigerated in an airtight container for up to 4 days. It also freezes well for up to 3 months.
Print
Roasted Butternut Squash and Cauliflower Soup
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
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.
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)
- 1 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 butternut squash, cauliflower 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 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, 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.
- 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 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 or toasted sunflower seeds.
Notes
Coconut milk works really well in this recipe, I use full-fat. It makes the creamy soup really velvety and smooth. It also tames down the intensity of the roasted onions.
If you prefer not to use coconut milk, add more vegetable broth or water (about 1.5 cups / 400 ml) to the soup because once the roasted vegetables are blended it will need to be thinned.
The soup can be refrigerated in an airtight container for up to 4 days. It also freezes well for up to 3 months.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: soup
- Method: roast & stove top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 253
- Sugar: 8.9 g
- Sodium: 386.9 mg
- Fat: 16.4 g
- Saturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 6.1 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Keywords: soup, butternut squash soup, cauliflower soup, roasted, caramelized
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.