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Creamy Butternut Squash & Cauliflower Soup

This vegan recipe for Creamy Butternut Squash & Cauliflower Soup includes an entire butternut squash, a head of cauliflower, three carrots, and an apple. Add this to your meal planning menu and enjoy it all week.



Despite how much I love adding butternut squash to any savory dish, I haven’t tried making butternut squash soup before now. To be honest, the reason I haven’t is because it seemed like a lot of work and I was worried the resulting soup would be too sweet for my taste. However, I’m here to promise you this butternut squash soup recipe could not be easier with a few simple steps: peel, chop and roast; simmer with other good-for-you ingredients; and blend away.



Why is this recipe great for meal planning? This butternut squash & cauliflower soup involves roasting two pans of vegetables before adding everything to the soup pot. K and I enjoyed this soup for lunch all week. This is a vegan recipe, combining roasted vegetables while including no dairy. Since roasted butternut squash results in such a creamy texture, you don’t need it! I also added a bit of heat with 1/8 teaspoon red pepper flakes. If you like a hint of spice, this is the perfect amount.




Creamy Butternut Squash & Cauliflower Soup

A vegan soup recipe that's perfect for winter.


  • 1 head cauliflower
  • 1 butternut squash
  • 3 carrots
  • 1 yellow onion
  • 1 apple
  • 2 tbsps olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp vegan butter
  • 7 sage leaves
  • 1/8 tsp red pepper flakes
  • 4 cups vegetable broth
  • 2 cups water


  1. Preheat oven to 350 degrees.

  2. Peel the skin from the butternut squash {I use a vegetable peeler} and chop into 1/2 inch to 1-inch pieces. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 1 hour.

  3. Chop cauliflower into florets. Peel and chop carrots into chunks. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 40 minutes in a separate pan.

  4. Dice yellow onion and saute in the soup pot on medium-low with 1 Tablespoon butter and 2 teaspoons olive oil for ~3 minutes. Chop sage leaves and add to the onions. Peel and chop the apple and add to the onions. Continue cooking, stirring occasionally, for ~5 minutes.

  5. Add vegetable broth and water to the soup pot. When squash, cauliflower and carrots are done roasting, add to the soup pot and bring to a boil. Add red pepper flakes. Simmer for 25 minutes on low.

  6. After the soup is done simmering, take the lid off and let it rest for ~5 minutes. Add soup mixture to your blender in two batches to puree {approximately 30 seconds}.

{Adapted from Chow’s recipe for Roasted Butternut Squash Soup}

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