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.
Ingredients
- 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
Instructions
-
Preheat oven to 350 degrees.
-
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.
-
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.
-
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.
-
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.
-
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}
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
