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.
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.