If you’re searching for a cozy, flavorful bowl to warm you up and delight your senses, you’ve got to try this Roasted Butternut Squash and Cauliflower Soup Recipe. It hits that perfect balance of creamy and smoky, with the natural sweetness of roasted butternut squash paired beautifully with the subtle nuttiness of cauliflower. Every spoonful bursts with comforting warmth, making it an ideal go-to for chilly evenings or anytime you crave a nourishing, satisfying soup.
Ingredients You’ll Need
Getting this Roasted Butternut Squash and Cauliflower Soup Recipe right depends on simple, wholesome ingredients that contribute rich flavor and creamy texture while keeping it healthy and vibrant. Each item plays a starring role in creating the perfect harmony of taste and color in your bowl.
- Butternut Squash: Provides creamy sweetness and vibrant orange color that’s the soul of the soup.
- Cauliflower: Adds a lovely nutty undertone and a smooth texture when puréed.
- Olive Oil: Essential for roasting the veggies to caramelized perfection, enhancing depth of flavor.
- Garlic Powder: Layers in a gentle garlic aroma that complements without overpowering.
- Smoked Paprika: Brings a subtle smoky warmth that adds complexity to every bite.
- Italian Seasoning: Infuses a fragrant medley of herbs that tie the flavors together beautifully.
- Salt & Pepper: To taste, balancing and highlighting all the natural flavors.
- Coconut Milk: Adds creaminess and a touch of sweetness, making the soup silky smooth.
- Vegetable or Chicken Broth: Forms the flavorful base that brings everything together with savory depth.
How to Make Roasted Butternut Squash and Cauliflower Soup Recipe
Step 1: Prepare for Roasting
Start by lining two baking sheets with foil to make cleanup a breeze, then preheat your oven to 450 degrees Fahrenheit, positioning the rack in the middle for even roasting. This high heat is crucial for caramelizing the squash and cauliflower, unlocking their natural sweetness and creating rich flavor.
Step 2: Roast the Butternut Squash
Brush both sides of your butternut squash halves with about a tablespoon of olive oil, then sprinkle with half a teaspoon of garlic powder along with salt and pepper to taste. Place the squash face down on one baking sheet—this helps it roast evenly and develop a beautiful caramelized surface. Pop it in the oven to roast for 50 minutes, or until the flesh is tender when poked with a fork.
Step 3: Season and Prepare the Cauliflower
While the squash is roasting, toss your cauliflower florets in a large Ziploc bag with the remaining two tablespoons of olive oil, one teaspoon of garlic powder, smoked paprika, Italian seasoning, as well as salt and pepper. Give it a good shake so every floret is coated in those flavorful spices, ensuring a tasty, well-seasoned roast.
Step 4: Roast the Cauliflower
After your squash has been roasting for 25 minutes, spread the seasoned cauliflower out on the second baking sheet and place it in the oven alongside the squash. Roast for 25 minutes until the florets are golden at the edges and beautifully tender—perfect for blending.
Step 5: Cool and Prep the Veggies for Soup
Once roasting is complete, let the butternut squash and cauliflower cool just enough so you can handle them safely. This cooling step makes it easier to scoop out the squash flesh and manage the cauliflower without burning your fingers.
Step 6: Combine Ingredients in the Pot
Warm the coconut milk gently in a large soup pot over medium heat. Use your fingers or a spoon to scoop the roasted butternut squash flesh into the pot—it’s okay if some skin sticks around for extra texture. Add the roasted cauliflower next, along with your vegetable or chicken broth, which creates that flavorful, comforting soup base.
Step 7: Purée the Soup
Transfer the soup in batches to a blender and purée until the texture is luxuriously smooth. If you have an immersion blender, you can purée directly in the pot for convenience. Pour the blended soup back into your pot, giving it a taste and adjusting salt and pepper as needed to perfectly season your creation.
Step 8: Final Heating and Serve
Heat the puréed soup over medium heat until steaming hot and ready to serve. The warm aroma is irresistible and signals that this delicious Roasted Butternut Squash and Cauliflower Soup Recipe is ready to enjoy.
How to Serve Roasted Butternut Squash and Cauliflower Soup Recipe
Garnishes
Elevate this soup by adding garnishes that add a pop of freshness and texture. A swirl of coconut cream or a drizzle of good olive oil creates visual appeal while enhancing creaminess. Sprinkle crushed toasted pumpkin seeds, fresh herbs like thyme or parsley, or a pinch of smoked paprika for layers of flavor and a lovely crunch.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic naan for dipping. A light, crisp side salad balances the soup’s richness, making a complete meal that feels both indulgent and wholesome.
Creative Ways to Present
Serve this soup in rustic bowls with a sprinkle of toasted nuts or crispy shallots right in the center for a gourmet touch. For special occasions, offer it in mini cups as an elegant appetizer, garnished with microgreens and a tiny drizzle of chili oil for a little kick.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen slightly overnight, making it just as delightful, if not more, when reheated.
Freezing
You can freeze this Roasted Butternut Squash and Cauliflower Soup Recipe for up to three months. Portion it into freezer-safe containers or bags, leaving a bit of space for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent scorching. If the soup has thickened in the fridge or freezer, add a splash of broth or coconut milk to restore its creamy consistency without diluting the flavors.
FAQs
Can I use fresh garlic instead of garlic powder?
Absolutely! Fresh garlic will add a more pungent, vibrant flavor. Just sauté it lightly with the olive oil before roasting to avoid burning and bitterness.
Is this soup vegan?
Yes, if you use vegetable broth instead of chicken broth and ensure your seasonings don’t include animal products, this soup is perfectly vegan.
Can I substitute the coconut milk?
You can substitute with any creamy plant-based milk like almond or cashew milk, though coconut milk adds a subtle sweetness and richness that’s hard to beat in this recipe.
How spicy is this soup?
The soup has mild warmth from garlic powder and smoked paprika but isn’t spicy hot. You can always add a pinch of cayenne or chili flakes if you want a little more heat.
What if I don’t have an immersion blender or regular blender?
While an immersion or regular blender creates the smoothest texture, you can also mash the vegetables manually for a chunkier, rustic soup feel. Just roast everything extra soft for easier mashing.
Final Thoughts
This Roasted Butternut Squash and Cauliflower Soup Recipe is a wonderful way to bring warmth, comfort, and incredible flavor to your table. It’s simple enough for a weekday dinner but elegant enough to serve at a dinner party. Once you try it, I promise it will become one of your treasured recipes to turn to over and over—especially when you want that cozy hug in a bowl.
Print
Roasted Butternut Squash and Cauliflower Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A velvety, comforting Roasted Butternut Squash and Cauliflower Soup that combines caramelized roasted vegetables with warming spices and creamy coconut milk, perfect for a cozy meal or entertaining guests. This dairy-free and flavorful soup offers a deliciously smooth texture and a robust flavor profile with smoked paprika and Italian seasoning.
Ingredients
Roasted Vegetables
- 1 medium to large butternut squash, sliced in half lengthwise
- 1 head cauliflower, broken into florets
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
Soup Base
- 1 (8.5 ounce) can coconut milk
- 2 (10 fluid ounce) cans vegetable or chicken broth
Instructions
- Prepare Oven and Baking Sheets: Line two baking sheets with foil and preheat your oven to 450°F (232°C), positioning the oven rack in the middle.
- Roast Butternut Squash: Brush both sides of the butternut squash halves with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon garlic powder, salt, and pepper to taste. Place squash cut-side down on one baking sheet and roast for 50 minutes, until tender and caramelized.
- Season Cauliflower: In a large Ziploc bag, combine the remaining 2 tablespoons olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Add cauliflower florets and shake until evenly coated. Spread cauliflower in an even layer on the second baking sheet.
- Roast Cauliflower: After squash has roasted for 25 minutes, place the cauliflower in the oven and roast for 25 minutes alongside the squash.
- Cool Roasted Vegetables: Remove both squash and cauliflower from the oven and allow them to cool until safe to handle.
- Prepare Soup Base: Warm the coconut milk in a soup pot over medium heat. Peel or scoop the flesh from the butternut squash halves and add to the pot along with the roasted cauliflower and the vegetable or chicken broth.
- Blend Soup: Purée the soup either in batches in a blender until smooth, or use an immersion blender directly in the soup pot. Return the blended soup to the pot.
- Season and Serve: Heat the soup through and adjust seasoning with salt and pepper if needed. Serve immediately. Store leftovers in the refrigerator for several days or freeze for up to 3 months.
Notes
- You may substitute coconut milk with another non-dairy milk or cream for a different flavor.
- Vegetable broth keeps the soup vegan; use chicken broth for a non-vegetarian version.
- If you prefer a thinner soup, add more broth or water to reach desired consistency.
- The soup can be garnished with fresh herbs like parsley or a drizzle of olive oil for extra flavor.
- Wear oven mitts when handling hot squash halves and be cautious of steam when peeling.
