Go Back
–+ servings

Creamy Roasted Butternut Squash Cauliflower Soup

A velvety, dairy-free soup that highlights the natural sweetness of roasted butternut squash and cauliflower, perfect for cozy fall evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Fall Recipes, Gluten-Free, Soup, Vegan
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash (about 2-3 lbs.), peeled and cut into 1-inch cubes
  • 1 head cauliflower, broken into florets
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 3 tablespoons California olive oil
  • salt and freshly ground black pepper to taste
  • 4 cups low-sodium vegetable broth divided
  • 1/2 cup full-fat coconut milk or heavy cream for non-vegan

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. On the prepared sheet, toss together the cubed butternut squash, cauliflower florets, chopped onion, minced garlic, fresh sage, and olive oil. Season generously with salt and pepper, then spread into an even layer. Roast for 20-25 minutes, until the vegetables are fork-tender and lightly caramelized.
  3. Transfer the roasted vegetables to a high-speed blender or food processor (work in two batches if necessary). Add 2 cups of the vegetable broth and puree until completely smooth and creamy.
  4. Pour the puree into a large pot set over medium heat. Stir in the remaining 2 cups of broth and bring the soup to a gentle simmer. Mix in the coconut milk, then taste and adjust seasoning with additional salt and pepper. If the soup appears too thick, thin it with a splash of water until it reaches your preferred consistency.
  5. Ladle the soup into bowls and garnish with a drizzle of coconut milk, a few fresh sage leaves, or toasted pepitas for crunch. Serve hot.

Nutrition

Calories: 190kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 4gSodium: 580mgFiber: 6gSugar: 10g

Notes

For a nuttier flavor, add a pinch of smoked paprika or ground cumin along with the sage. This soup thickens as it cools; thin with extra broth or water when reheating. Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, omit the coconut milk and stir it in after thawing and reheating. If you prefer a chunkier texture, reserve a handful of roasted florets and stir them in before serving.

Tried this recipe?

Let us know how it was!