Butternut Squash and Cauliflower Soup
Creamy, comforting, and full of cozy autumnal flavors, this Butternut Squash and Cauliflower Soup is a must-try for chilly days. Roasted butternut squash and cauliflower bring a rich sweetness and subtle nuttiness to the dish, while aromatic spices like cumin and paprika add a warm, earthy depth. Blended to silky perfection with coconut milk, this vegan and gluten-free soup strikes the perfect balance between indulgent and wholesome. Ready in under an hour, it’s ideal for a quick weeknight dinner or an impressive starter, especially when garnished with fresh thyme. Pair it with crusty bread for a satisfying meal that will warm both body and soul.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 1 small head (about 3-4 cups florets) cauliflower
- 1 medium, chopped yellow onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 sprig fresh thyme (optional, for garnish)
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then chop it into 1-inch cubes.
Cut the cauliflower into florets of similar size to the squash cubes.
Place the butternut squash, cauliflower, and garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss to coat.
Roast the vegetables for 25-30 minutes, or until they are tender and golden brown, flipping them halfway through.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the ground cumin and paprika to the pot with the onions, stirring to toast the spices for 1 minute.
Once the vegetables are done roasting, transfer them into the pot with the onions.
Pour the vegetable stock into the pot and bring it to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth.
Stir in the coconut milk and season with additional salt and pepper to taste. If the soup is too thick, thin it out with a little more stock or water.
Ladle the soup into bowls and garnish with fresh thyme if desired. Serve warm.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5137 mg | 223% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 54.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5569 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
