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.
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