Roasted Butternut Squash and Cauliflower Soup

Today is the first day of the fall season, and the colder temperatures are definitely going to start taking over soon! As we get into the fall mood and start embracing the crispy air and all the good things that come along with it   (Halloween, cozy sweaters, boots,  afternoon teas and creamy soups), I have decided to start looking into all the delicious new recipes that I want to try this season. And bring back the ones that are a staple on our table every year, of course! 

We all know I’m obsessed with fall herbal teas, Greek inspired chicken soups, Shepherd’s pie (since I have been in Ireland the last 3 fall seasons) and butternut squash salads. But why you might not know yet is how my love for butternut squash started with soup!

Growing up in Cuba, one of my grandma's go-to dishes for cold weather was roasted butternut squash soup (or the Cuban pumpkin soup). Once I moved to the US, we started experimenting with butternut squash and different vegetable combinations to come up with the perfect soup: one that would remind me of my grandma’s favorite.    

We came up with this recipe by chance, after a bit of experimenting on a snowy day around 3 years ago. We didn’t have regular potatoes at home, so we had to get creative when making soup. It has become one of our essential fall dishes ever since!

This Roasted Butternut Squash and Cauliflower Soup recipe is healthy, and very easy to prepare. This dish is great to eat as a starter, main dish, and even on the go since it’s very simple to make and even simpler to store.  Its creaminess will bring you comfort and coziness during those colder days. 

I make this soup with popular, easy to find ingredients:  butternut squash, cauliflower, onion, spices, salt and pepper... We also add our key favorite ingredient: a bit of turmeric,  to add some kick to it. And a splash of coconut milk at the end, of course, to add some tropical flavour and make the end recipe more beautiful and yummy! 

Note:  This recipe is dairy-free, gluten-free, and vegan friendly. Add some soda bread and you'll have the perfect fall dinner!

Butternut Squash and Cauliflower Soup Ingredients:

This soup has 8 ingredients, which is all we’ll need to make it creamy, rich, and very delicious.

• Butternut Squash : our star ingredient, butternut squash is full of flavor and nutrients, making it the perfect base for a wholesome soup

• Cauliflower: another main ingredient, cauliflower will help to make the soup thicker and more filling. You could also swap this for potatoes to change things up a bit

• Turmeric: this gives the soup a nice bit of spice and warmth 

• Vegetable broth or water

• Onions.

• Garlic

• Extra-virgin olive oil

• Salt and pepper

• Cinnamon: Some will add this ingredient to balance the spicy hint from the turmeric, but I love the spice so I usually just skip the cinnamon. Try both combinations and choose what works best for you 

For toppings I’d recommend:

• Coconut milk: to add some extra creaminess.

• Butternut Squash seeds: for a little crunch, plus they’re a great source of nutrients!

• Fresh thyme: this is a great topping to balance out the flavor profile and add to the presentation

These ingredients are all very common and easy to find in any grocery store. You can always add some other ingredients, but these are the basics you’ll need for a very tasty and healthy butternut squash and cauliflower soup. 

How to make roasted butternut squash and cauliflower soup?

First, we’ll prepare the veggies. Wash the veggies while you preheat the oven to around 375F. 

Cut the Butternut Squash into pieces (with seeds removed) and the cauliflower into small florets. Place them onto a baking pan over a baking sheet, and season with a drizzle of olive oil, salt, ground black pepper, and fresh thyme to top it all off. I always roast the seeds on the side so I can use them for garnish later.

Place these in the oven and cook for approximately 30 to 40 mins until the squash and the cauliflower are tender.

As the squash and the cauliflower are in the oven, take the chopped onions and the minced garlic and saute them in a medium saucepan over low heat. Add the chopped turmeric to the mix and stir for a couple of minutes.

When the cauliflower and squash are ready, combine all of the ingredients into a blender, add a few cups of broth or water, and blend together until you have a smooth soup. 

For the broth I'll normally pre-heat a few cups of it before transferring to the blender. If I’m using water, I'll preheat it in a stockpot over medium heat with 1 teaspoon of olive oil, salt, pepper, and spices to taste. 

Once your roasted butternut squash and cauliflower soup is ready, serve into bowls and sprinkle a tablespoon of coconut milk on top along with some fresh thyme and some roasted squash seeds. 

Recipe Notes:

If you don’t have the time to roast the butternut squash and cauliflower in the oven, there are alternative ways to get the same or similar results. You can sautee them in a large saucepan over low to medium heat using the same ingredients (oil, pepper and thyme) or you can buy butternut squash puree and sautee the cauliflower with the rest of the ingredients.

Alternatively, you can cook everything together in a large stockpot over medium heat, and then blend all together at the end!

Frequently Ask Questions:

Why do you roast squash before making soup? Is it better to roast or boil butternut squash for soup?

I personally love the flavor of roasted squash and the texture that adds to the soup. You can definitely boil the butternut squash! It’s all about personal taste, but in my opinion you’ll miss out on the sweet and caramelized flavors that come out with the roasting method, so I prefer that over boiling. 

Is roasted butternut squash soup good for you?

Butternut squash is rich in beta-carotene, and vitamins C and E. It’s also an incredible source of antioxidants, which can help lower the risk of heart disease and reduce inflammation. On top of that, if you add ingredients like cauliflower and turmeric to the mix, you'll get even more benefits. One of turmeric's main active ingredients is curcumin, a chemical that may help prevent some diseases such as arthritis and Alzheimers along with promoting heart and brain health.

How do you make butternut squash soup thicker?

This delicious (and vegan!) butternut squash and cauliflower soup is already naturally thickened by the cauliflower. Other ingredients you can use to thicken this soup are potatoes and carrots. Alternatively, you can cook it with less broth.

How long does butternut squash and cauliflower soup last in the fridge?

Roasted butternut squash and cauliflower soup is the perfect dish to meal prep with.  You can easily prepare it and store it in an airtight container. It lasts well for 3 to 5 days in the fridge. You can also freeze this soup for 2 to 3 months, then defrost and reheat when you want to eat it.

 I hope you guys try it and love this healthy butternut squash and cauliflower soup as much as we do! It is a very straightforward and comforting recipe that you can prepare several times during the upcoming fall and winter months!

Let me know in the comment section what you think about this soup recipe, and don't forget to Pin It so you have it saved for later. You never know when you’ll need a quick and delicious soup!

Last but not least, always experiment a bit and definitely make this recipe your own! You can always add some other tasty and healthy ingredients, like carrots or lentils. Or add side dishes like grilled cheese or a simple salad. Play around with the different flavors, and don’t forget to share with us what you come up with! 

For more healthy fall recipes check our posts below, and for more lifestyle and health tips head to our wellness section. We have everything from face scrubs and herbal teas to overnight oats articles.

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Besitos from the kitchen,

Laura

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