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.
- 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
- 1/2 teaspoon freshly ground black pepper
- fresh snipped chives, fresh tarragon, dried chili pepper flakes, toasted sunflower seeds
- 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.
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
- 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