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Curried Butternut Squash and Cauliflower Soup
4.3 from 185 votes

Curried Butternut Squash and Cauliflower Soup

This Curried Butternut Squash and Cauliflower Soup blends cubed butternut squash and cauliflower florets with warm spices like curry powder, cinnamon, and turmeric. The sautéed vegetables simmer in vegetable broth until tender, then are puréed into a creamy soup with coconut milk for richness. The soup delivers a smooth texture with fragrant Indian-inspired spice notes and is garnished with chopped cilantro and cashews for added freshness and crunch.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 180 kcal
Course: Soup
Cuisine: Indian, Vegan

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 4 cups butternut squash peeled and seeds removed, cubed
  • 4 cups cauliflower florets
  • 1 tablespoon curry powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Coriander spelling corrected from 'corander'
  • kosher salt fresh ground, to taste
  • black pepper fresh ground, to taste
  • 3 1/2 cups vegetable broth
  • 2/3 cup coconut milk full fat can also be used, light, canned
  • cilantro chopped, for garnish
  • cashew chopped, for garnish

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2 minutes.
  2. Add in the butternut squash and sauté another 3 minutes. Add in the cauliflower and all the spices and stir to combine.
  3. Pour in the vegetable broth and stir everything together. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat to medium-low.
  4. Simmer the soup until the vegetables are very tender. Turn off the heat and use an immersion stick blender to purée the soup until it's smooth. I usually purée 4-5 minutes for an extra creamy soup. 
  5. Add in the coconut milk and purée until combined. Taste for seasoning then serve the soup topped with chopped cilantro and cashews if desired.

Notes

  • Refrigerate leftover soup for up to several days or freeze for longer storage of several months.

Nutrition Information

Calories 180kcal (9%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 3g (15%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 3g 15%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.