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Roasted Butternut Squash and Cauliflower Soup
5 from 10 votes

Roasted Butternut Squash and Cauliflower Soup

Roasted Butternut Squash and Cauliflower Soup combines caramelized butternut squash with seasoned roasted cauliflower, enriched with coconut milk and vegetable broth for a creamy finish. The soup balances the natural sweetness and earthiness of the vegetables, enhanced by garlic powder, smoked paprika, and Italian seasoning. This hearty soup pairs well with crusty bread for a comforting meal.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Line two baking sheets with foil. Preheat oven to 450F and position the rack in the middle.
  2. 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.
  3. 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.
  4. Once the squash has been roasting for 25 minutes, add the cauliflower to the oven. Roast it for 25 minutes.
  5. Once the squash and cauliflower are done, take them out of the oven and let them cool until you can comfortably handle it.
  6. 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.
  7. 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.
  8. 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.