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–+ servings

Creamy Roasted Butternut Squash Cauliflower Soup

A velvety, vegan roasted butternut squash cauliflower soup that's easy to make on a sheet pan and full of autumn flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Fall Recipes, Gluten-Free, Soup, Vegan
Cuisine: American
Calories: 215
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash (about 2-3 lbs) peeled, seeded, and cut into 1-inch cubes
  • 1 head cauliflower cut into florets
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • 3 tablespoons California olive oil
  • salt and black pepper to taste
  • 4 cups vegetable broth divided
  • 1/2 cup full-fat coconut milk or whole milk

Method
 

  1. Preheat your oven to 425°F.
  2. On a large rimmed baking sheet, combine the butternut squash, cauliflower, onion, garlic, sage, and olive oil. Season with salt and pepper, then toss everything together until evenly coated. Roast for 20-25 minutes, or until the vegetables are fork-tender and lightly browned.
  3. Transfer the roasted vegetables to a high-speed blender or food processor (work in two batches if needed). Add 2 cups of the vegetable broth and puree until completely smooth.
  4. Pour the puree into a large pot. Stir in the remaining 2 cups of broth and bring the soup to a gentle simmer over medium heat. Mix in the coconut milk, then taste and adjust seasoning with more salt and pepper. If the soup seems too thick, add a splash of water until it reaches your preferred consistency.
  5. Ladle the soup into bowls and finish with a drizzle of coconut milk, a few fresh sage leaves, or a sprinkle of toasted pepitas for crunch.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 5gSodium: 580mgFiber: 7gSugar: 9g

Notes

For a nuttier flavor, swap the olive oil with roasted walnut oil.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Make ahead: Roast the vegetables up to 2 days in advance and refrigerate.
Common mistake: Over-blending hot soup can cause the lid to pop off; let it cool slightly or vent the lid.
Serving suggestion: Pair with crusty sourdough bread or a simple green salad.
Substitution: Use canned pumpkin puree instead of butternut squash for a different twist.
For extra richness, add a tablespoon of almond butter when blending.

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