Butternut squash cauliflower soup is healthy, creamy and nutritious. Packed with spiced veggies roasted in the oven for maximum flavor. It is vegan and gluten-free, blended until smooth and creamy with a little coconut milk. The perfect fall or winter warming soup!
I love soup season and especially a flavor packed, nutritious and easy to make soup recipe like this roasted butternut squash and cauliflower soup. Roasting the vegetables with aromatic spices, before blending it with some vegetable stock and coconut milk, takes this cozy fall soup to the next level.
For more warming soups, check out these recipes: Roasted sweet potato and red pepper soup, Sweet potato, coconut and chilli soup or this Spiced carrot and lentil soup.
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Ingredients
This roasted butternut squash and cauliflower soup is easy to make and budget friendly too. All you need are a few ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Butternut squash, peeled and cut into chunks
- Cauliflower, washed and chopped into florets
- Onion, chopped
- Garlic cloves, peeled
- Olive oil
- Spices, salt, ground black pepper, dried ginger, dried thyme and curry powder
- Vegetal broth, preferable organic
- Coconut milk, from a can.
See recipe card for quantities.
Instructions
This butternut squash cauliflower soup is easy to make and the oven does most of the work. Roasting the veggies gives loads of flavor. Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
- Step 1: Add the butternut squash, cauliflower, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. .
- Step 2: Roast the vegetables in the oven until fork tender, stirring once.
- Step 3: Add the roasted veggies to a large pot.
- Step 4: Pour in the vegetable broth and coconut milk, stir well and bring to a simmer.
Step 5: Simmer for 10 minutes until the vegetables are really soft and starting to fall apart.
Step 6: Blend until smooth with an immersion blender.
Serve the butternut and cauliflower soup hot with a drizzle of reserved coconut milk and some chopped parsley. Tastes great with some crusty bread like this No knead olive bread for dipping!
Hint: You can line the baking sheet with parchment paper since the yellow curry powder could leave yellow stains if you are using a light coloured baking sheet. This also makes for a fast and easy cleanup!
Roast the butternut squash and cauliflower until they are really soft. That will make the soup smooth and creamy.
Another creamy soup to try is this warming Pumpkin and potato soup.
Substitutions and Variations
- Veggies – the butternut squash can be replaced with either pumpkin, carrots or sweet potato.
- Roasting – the soup gets a lot of great flavor from roasting the veggies in the oven. This step can also be skipped by adding everything directly to the pot with the vegetable stock and coconut cream. Cook for about 20-30 minutes until soft and then follow the recipe.
- Coconut milk – use a canned, full fat variety. Makes this butternut squash and cauliflower soup creamy, and ads a delicious hint of coconut flavor. It can also be replaced with the same amount of broth, or other type of cream.
- Ginger – can also be replaced with fresh grated ginger, about 1 tablespoon.
- Spicy – For a spicier soup, add some chili flakes when roasting the veggies.
For a spicy and creamy soup, check out this Sweet potato, coconut and chilli soup
Equipment
Use an immersion blender to give this cauliflower butternut squash soup a smooth and creamy consistency. If you don’t have one, the soup can also be added to a blender or food processor. Just be carful blending the hot soup and don’t fill the blender too full, blend in batches if needed.
Storage
This cauliflower butternut squash soup makes a great meal prep for cold days. You can easily double this recipe, save the left overs for later on in the week, or freeze for later use. This is how to best store soup to keep it fresh for longer.
- Fridge: The soup needs to be cooled down completely. Once cooled, pour it into an airtight container and store in the fridge. Your soup will stay fresh for up to 5-6 days. Always smell and taste any leftovers before eating to ensure they are still fresh.
- Freezer: Make a double batch and freeze the leftovers of this roasted butternut squash and cauliflower soup. Follow the same steps as for the fridge, but make sure to not fill the containers too full. The liquid will expand when frozen, and you risk the lid to popping off if the container is filled too high. Another option is to freeze the soup in freezer-friendly ziplock bags. Fill the bags with the cooled soup, press out any air and tightly seal the bags to prevent any leaks in the freezer. This cauliflower and butternut squash soup keeps in the freezer for up to 2-3 months.
HOW TO REHEAT SOUP
The easiest and fastest way, is to use the microwave. Pour the soup in a microwave-safe bowl. Heat it on high for about 2-3 minutes (adjust as needed based on the amount of soup and microwave). Microwave the soup until piping hot: carefully take it out of the microwave and give it a good stir. Let the soup sit for about 30 seconds before serving.
Larger batches of soup can be reheated on the stove in a soup pot. Stir often and heat until piping hot and simmering.
Top Tip
If you are working with a large butternut squash, it can sometimes be difficult o but. Start by trimming off both ends. Then, halve the butternut squash down the middle lengthwise. Scoop out the seeds and stringy pulp with a spoon. Then peel the skin off with a vegetable peeler. Once peeled, cut in into chunks. Remember to be careful when handling the knife, and work on a stable cutting board.
This soup can also be made with pre cut butternut squash pieces. Adjust the time they roast in the oven depending on their size.
Soup recipes
Looking for other recipes like this butternut squash cauliflower soup? Try these:
Bread recipes
These are some of my favourite homemade bread recipes:
I WOULD LOVE TO HEAR FROM YOU!
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Butternut squash cauliflower soup is healthy, creamy and nutritious. Packed with spiced veggies roasted in the oven for maximum flavor. It is vegan and gluten-free, blended until smooth and creamy with a little coconut milk. The perfect fall or winter warming soup!
- ½ (800g) large butternut squash peeled and cut into chunks
- 1 (800 g) head of cauliflower washed and chopped into florets
- 1 onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried ginger
- 1 teaspoon dried thyme
- 1 teaspoon yellow curry powder
- 4-5 cups vegetal broth
- 1 (14 oz, 400g) can full fat coconut milk
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Preheat the oven to 375F (190C).
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Add the butternut squash, cauliflower, onion and whole garlic cloves to a large baking sheet. Toss with the olive oil and spices to coat and spread out in an even layer. Roast in the oven, stirring once, for about 30 min or until fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and coconut milk, stir well and bring to a simmer and cook for about 10 min.
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Turn the heat off and blend the soup until smooth with an immersion bender. If the soup is too thick add a little extra broth or water. Taste and add more salt and pepper if needed.
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Serve to soup hot with a drizzle of coconut milk, some chopped parsley and a dusting of curry powder.
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