butternut squash & cauliflower soup
VEGan | GLUTEN FREE | SOY FREE | dairy free | sugar free
CREAMY, VEGAN
BUTTERNUT SQUASH & CAULIFLOWER SOUP
Here we are with another soup recipe… to say fall-flavored soups are my favorite would be an understatement!
This butternut squash & cauliflower soup is packed with delicious ingredients such as hearty veggies, creamy coconut milk, warming ginger and savory spices. Once blended together, these ingredients become a wonderfully smooth soup that is perfect for lunch, dinner & meal prep!
Top off your bowl with crunchy pumpkin seeds, red pepper flakes, feta cheese (if not vegan,) and some of your favorite toasty bread for the perfect well-rounded dish!
THE RECIPE
Butternut Squash & Cauliflower Soup
ingredients
- 590 grams (roughly 5 cups) butternut squash, peeled and chopped
- 430 grams (roughly 4 cups) cauliflower, chopped
- 1 small yellow onion, quartered
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 1/2 cups coconut milk
- 1/4 cup sun-dried tomatoes
- 3 cloves garlic, minced
- 1 teaspoon crushed ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
instructions
- Preheat the oven to 400F/200C degrees and prepare a large rimmed baking tray with parchment paper.
- Transfer the chopped butternut squash, cauliflower and onion onto the baking pan and drizzle with olive oil.
- Bake for 30 minutes or until the vegetables are tender.
- Carefully transfer the cooked vegetables into a high-speed blender or food processor.
- To the blender add vegetable broth, coconut milk, sun-dried tomatoes, minced garlic, ginger, salt, pepper, sage, garlic powder, nutmeg and red pepper flakes.
- Blend together until all ingredients are fully combined. Serve!
notes
- Store in an air-tight container in the refrigerator for 3-5 days or in the freezer for up to 6 months!
enjoy!
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This Post Has 3 Comments
looks tasty!
The garlic needs to be cooked/roasted before adding to the soup or omitted. I wish had thought twice before putting raw garlic in. It killed my entire soup and I had to throw it out.. I think it would’ve been good otherwise. I put it in a pot and used an immersion blender. I could see where a food processor would be easier, but the soup wasn’t warm enough with just the roasted veggies to heat up the rest of the ingredients.
really yummy
I used 1 2/3 cup coconut milk because that was the entire contents of the can and it still had a nice texture.
I added some lime juice and a bit of blue agave sriracha to give it some acid and a kick.
a very nice base for any veggies, toasted nuts, fish or all three to put on top.