Butternut Squash Cauliflower Soup
Velvety, comforting, and packed with nourishing ingredients, this Butternut Squash Cauliflower Soup is a delightful blend of roasted fall flavors and wholesome goodness. Featuring creamy butternut squash, tender cauliflower florets, and aromatic garlic and onion, this soup is taken to the next level with the subtle sweetness of coconut milk and warming notes of cinnamon and nutmeg. Ready in under an hour, it’s a perfect meal-prep option for cozy weeknight dinners or elegant holiday gatherings. Serve this gluten-free, dairy-free soup with a sprinkle of fresh thyme for a vibrant, herbaceous finish, or pair it with crusty bread for the ultimate comfort. This recipe delivers on both flavor and nutrition, making it the ideal choice for those seeking a healthy yet indulgent bowl of soup.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 1 medium head cauliflower
- 1 large yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Peel and dice the butternut squash into 1-inch cubes. Remove the stem and leaves from the cauliflower and cut it into florets. Set both aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
Add the diced butternut squash and cauliflower florets to the pot. Stir to coat them in the onion and garlic mixture.
Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 25-30 minutes, or until the butternut squash and cauliflower are tender.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy, then return to the pot.
Stir in the coconut milk, cinnamon, nutmeg, salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed. If the soup is too thick, add more broth or water to reach your desired consistency.
Ladle the soup into bowls and garnish with fresh thyme sprigs if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1263 mg | 27% | |
*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.
