Do you need an excuse to include more veggies in your meals? Packing in vegetables is one fantastic thing you can do to feel healthy, but, let’s face it, it’s not always an easy task. Preparing a pot of soup for dinner is one of the best ways to add loads of greens and other nutritional powerhouses to a meal, all while keeping things simple and satisfying.
This butternut squash and cauliflower soup recipe is delicious and family-approved! but it’s also packed with nutrients that will leave you feeling nourished and energized. Plus, it’s perfect for cozy nights when you need something warm and comforting yet healthy!
What You’ll Need To Make This Soup
This soup couldn’t be easier! You don’t need much to make a yummy butternut squash cauliflower soup. Here’s the rundown, plus handy substitutions to make this soup your own:
- Cauliflower: Choose a small to medium-sized cauliflower that feels firm and fresh. Cauliflower adds a creamy texture and mild flavor to the soup when blended.
- Butternut Squash: Half of a large butternut will be plenty to combine with the cauliflower!
- Onion: A large onion adds tons of flavor to the dish as it caramelizes in the oven with the other veggies. White or yellow onion are both great options!
- Garlic: Keeping the garlic cloves whole while cooking will mellow out their sharpness, giving the soup a subtle, savory taste.
- Sage: Fresh sage is best but you can use dried sage if needed. Use one teaspoon of dried sage for every 1 tablespoon of fresh. Rosemary and thyme are also great flavor boosters in this soup!
- Veggie Stock: Use a good-quality hot vegetable stock to blend with the roasted veggies. It adds flavor while helping to create a smooth, creamy consistency. Bonus points if you make your own vegetable broth!
- Balsamic Vinegar: Just a drizzle of balsamic vinegar at the end brightens the soup with a subtle tang that complements the sweet squash and creamy cauliflower. Flaky Sea Salt: A sprinkle of flaky sea salt right before serving enhances all the flavors, adding a delicate crunch and a burst of salty goodness.
Don’t worry, this isn’t the full recipe. Check out the recipe card below for exact quantities and instructions.
Squash Variations
This recipe calls for butternut squash, but you have the option to choose from three different kinds. You can choose whichever you find on sale or simply use your favorite. Just make sure you pick a winter squash variety like:
- Kabocha squash
- Kuri squash
- Onion squash
- Crown prince squash
The simplest way to go is with good old butternut squash. Its orange flesh is sweet and perfect for a creamy soup. Plus it’s super affordable, it will stay fresh for weeks and one large squash goes a long way.
You can also try a kabocha squash! This is a Japanese squash has a nuttier flavor and with a more dense texture which makes it ideal for this squash soup (and also for delicious pie fillings).
If you’re lucky, you might find the beautiful red Kuri squash. It’s also Japanese and has more of a chestnut flavor. They do best in soups (or just drizzled with olive oil and then roasted in the oven). Did I mention how cute they are?
Add Some Texture!
Some people like very creamy and velvety soups, silky smooth and easy to eat. But others, like me, also enjoy a bowl of soup with a bit more texture. You know, when you can actually chew on bits and pieces. So, how can you add different textures to your soups?
In this case, I would stir fry some chopped kale with some salt and a bit of balsamic vinegar (and some black pepper!) until it’s bright green and full of flavor. Place it on top of your smooth butternut squash cauliflower soup and voila! I might also sneak in some roasted pumpkin seeds to make it nuttier.
Another way to do it is by simply adding some yummy croutons at the last minute. You can easily make your own! Just cut some old(ish) bread in pieces or squares, drizzle them with olive oil and spices and pop them in the oven at 350°F for 15 mins. That easy!
If you just don’t have time to make your own…they sell great ready-made vegan croutons at the grocery store.
Do you have any favorite soup toppings? Let’s wrap them up, shall we?
Soup Toppings
- sautéed kale
- croutons
- toasted seeds like pumpkin, sesame, or sunflower
- caramelized onions
- pesto drizzle
- small roasted potatoes
- simple olive oil and cracked black pepper
FAQs
While you can eat butternut squash raw, roasting enhances the flavor by bringing out the natural sweetness of the squash and caramelizing the cauliflower and onions. If you’re short on time, you can skip the roasting and simmer the vegetables directly in the stock, but roasting adds a rich depth to the soup that you’ll love!
You can store leftover soup in an airtight container in the refrigerator for up to 4-5 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight (if frozen) and warm on the stovetop or in the microwave.
More Flavorful Soups To Try
If you make this butternut squash and cauliflower soup recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Creamy Butternut Squash Cauliflower Soup
Ingredients
- 1 small to medium-sized cauliflower
- ½ large butternut squash or a small onion squash or a chunk of Crown Prince
- 1 large onion roughly chopped
- 4 cloves garlic peeled but left whole
- 2 tablespoons roughly chopped sage (plus a few finely ribboned leaves to finish)
- 2 tablespoons olive or vegetable oil
- 1 liter veggie stock hot or warm
- sea salt and black pepper
TO FINISH
- balsamic vinegar
- flaky sea salt to sprinkle
Instructions
- Preheat the oven to 390°F
- Remove any very damaged or tough-looking leaves from the outside of the cauliflower and trim the very end of the stalk. Then roughly chop the rest of the cauliflower—stem, leaves, and all—and put into a large roasting tray.
- Peel and deseed the squash then cut into bite-sized chunks. Add these to the roasting tray with the onion, whole garlic cloves, and chopped sage. Trickle over the oil, season with salt and pepper and stir well.
- Roast for about 45 minutes until the vegetables are soft and nicely caramelized, stirring halfway through. Make sure there’s some good color on the cauliflower especially—this adds to the flavor of the finished soup.
- You now need to purée the soup with the hot veggie stock. There’s a lot of vegetables here, so do this in two batches: blitz half the veggies with half the stock in a blender until smooth then pour into a large saucepan; repeat with the rest of the veggies and stock.
- Once the two batches are reunited, you may want to add a touch of hot water to thin the soup a little. Taste and add more salt and pepper if needed, and reheat if necessary.
- Ladle the soup into warmed bowls, splash some balsamic onto each serving, then add a little finely ribboned sage, ground pepper, and a few grains of flaky sea salt.
Notes
Nutrition
Recipe shared with permission from River Cottage Much More Veg by Hugh Fearnley-Whittingstall published by Bloomsbury.
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