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.