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
Scale
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.
