Butternut Squash & Cauliflower Soup
This creamy, vegan butternut squash & cauliflower soup is loaded with whole ingredients, is great for meal prep and makes for the perfect fall dish.
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!