Roasted Butternut Squash and Cauliflower Soup
User Reviews
5
Roasted Butternut Squash and Cauliflower Soup
Description
This soup uses halves of butternut squash roasted face-down until tender and caramelized, providing a natural sweetness and depth. Simultaneously, cauliflower florets are tossed with olive oil and seasoning, then roasted separately until lightly browned and flavorful. The roasting intensifies the vegetables’ natural flavors, creating a rich base for the soup.
After roasting, the squash and cauliflower are cooled enough to handle before being combined in a pot with warmed coconut milk and vegetable broth, creating a creamy, mildly spiced soup. The garlic powder, smoked paprika, and Italian seasoning contribute subtle warmth and herbal notes, while salt and pepper adjust the seasoning to taste. The final soup is smooth and velvety, highlighting the roasted character of the vegetables.
This soup serves 4 to 6 people and works well as a warming starter or light main dish. Its creamy texture and flavor profile make it suitable for autumn or winter meals. The recipe’s method of roasting the vegetables separately allows for even cooking and optimal flavor development.
Ingredients
- 1 butternut squash sliced in half lengthwise, medium to large
- 1 cauliflower broken into florets, head
- 1 tablespoon olive oil divided, plus 2 tablespoons
- 1/2 teaspoon garlic powder divided, plus 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 coconut milk 8.5 ounce can
- 2 vegetable broth 10 fluid ounce cans or chicken broth
Instructions
- Line two baking sheets with foil. Preheat oven to 450F and position the rack in the middle.
- Coat both sides of both halves of the butternut squash in about a tablespoon of olive oil and then sprinkle them with 1/2 teaspoon of garlic powder and salt & pepper, to taste. Place the squash face-down on a baking sheet and bake for 50 minutes or until the squash is tender and caramelized.
- Meanwhile, add the remaining 2 tablespoons olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, and some salt & pepper to a large Ziploc bag. Add the cauliflower florets to the bag and shake until everything's coated. Remove the cauliflower from the Ziploc and spread it evenly on the other baking sheet.
- Once the squash has been roasting for 25 minutes, add the cauliflower to the oven. Roast it for 25 minutes.
- Once the squash and cauliflower are done, take them out of the oven and let them cool until you can comfortably handle it.
- Warm the coconut milk in a soup pot on medium heat. Peel the squash using your fingers (or scoop the squash out with a spoon), and add it to the soup pot (it's ok if you can't get all the skin off). Add the cauliflower to the pot as well as the vegetable broth.
- Add the soup to your blender in batches and purée until smooth. Alternatively, use an immersion blender to purée the soup in the pot. Return the puréed soup back into the pot. Season with more salt & pepper, if desired.
- Heat the soup through and serve immediately. Soup will last a few days in the fridge or can be frozen for up to 3 months.
Notes
- This recipe yields 4 to 6 servings, suitable for a small group or family meal.
User Reviews
Overall Rating
5
You'll Also Love
