I love soup! Butternut squash soup is one of my favourites. And now my son's too.
This Roasted Butternut Squash and Cauliflower Soup is:
- simple
- easy
- healthy
- dairy-free
- and so yummy
What do you need?
Just a few ingredients:
- butternut squash
- cauliflower
- onion
- olive oil
- broth or water
- salt
- black pepper
How do you make Roasted Butternut Squash and Cauliflower Soup?
Pre-heat the oven to 400ºF. Line a rimmed baking sheet with unbleached parchment paper.
I like using butternut squash because the skin can be easily peeled with a vegetable peeler. Click here to see the one I use.
Peel the butternut squash and slice in half. Scoop out the pulp and seeds. Chop into large 1 to 2-inch chunks.
Cut cauliflower florets. Peel and quarter an onion.
Place the squash, cauliflower and onion pieces on the lined baking sheet.
Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly on the sheet.
Place sheet in oven and bake for 25 minutes.
Meanwhile, in a large pot, add the broth or water. Check out my Instant Pot Bone Broth recipe. Set stove to low medium heat to warm up the broth or water while the vegetables are in the oven.
When the vegetables are done roasting, add them to the large pot. Add sea salt and mix well.
Now it's time to blend everything together. You can use a vented blender like a Vitamix or an immersion blender. It has to be a vented blender or an immersion blender as the soup will be hot and you don't want any soup exploding in your kitchen!
When using a vented blender, you may need to do this in batches and very carefully.
After the soup is blended smoothly, add more sea salt and freshly ground black pepper to taste. Place into bowls for serving and top with some pumpkin seeds if you'd like too. Enjoy!
You may also enjoy my other soup recipes:
- Creamy Broccoli Soup {dairy-free}
- Cauliflower Leek Soup {dairy-free}
- Lentil Coconut Curry Soup
- Brussels Sprouts Sweet Potato Noodle Soup
- Vegetable Corn Chowder {dairy-free}
- Instant Pot Bone Broth
Let me know how you like this recipe, please leave a comment or rating below!
Roasted Butternut Squash and Cauliflower Soup
Ingredients
- 4-5 cups butternut squash peeled and chopped into 1-2 inch pieces
- 2 cups cauliflower florets chopped
- 1 onion cut into quarters
- 1-2 tablespoon olive oil extra virgin
- 4 cups broth or water
- 1 teaspoon sea salt (more to taste)
- black pepper freshly ground (optional)
- pumpkin seeds (optional for garnish)
Instructions
- Pre-heat oven to 400ºF.
- Line a rimmed baking sheet with unbleached parchment paper.
- Place the squash, cauliflower and onion pieces on the lined baking sheet.
- Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly on the sheet. Use another lined baking sheet if required.
- Place in oven and bake for 25 minutes.
- Meanwhile, in a large pot, add the broth or water. Set stove to low medium heat to warm up the broth or water while the vegetables are in the oven.
- After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.
- You can use an immersion blender or a vented blender like a Vitamix. Place the immersion blender into the soup pot and carefully puree the soup until smooth. If using a vented blender, carefully add the soup into the blender container and puree until smooth. This may need to be done in several batches.
- Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!
Melissa
Do you think this soup would freeze well?
Melissa Torio
Yes, this will freeze well!
Denni mcCann
I just made this. I accidentally forgot to roast an onion, and even with basically 2 ingredients (squash and cauliflower) it was incredibly tasty!!
I didn’t blend half of the cauliflower, I cut into smaller pieces after roasted for some texture in the soup.
Will make again with the onion.
Melissa Torio
Glad you enjoyed the soup, Denni!
Cheryl Rose
Made this soup to share with friends, so good! I did up the spices with a salt blend and a pinch of red pepper. Sprinkle roasted sunflower seeds on top, will try pumpkin seeds next time. Thank you for such as a yummy easy soup recipe that is healthy.
Melissa Torio
I'm so happy you enjoyed this recipe!
Corinna | Friendly Pantry
I love how you use cauliflower in place of milk. So smart! Can't wait to try this!
Corinna | Friendly Pantry
Melissa
Thanks, Corinna! Hope you like it!
Kristen
I love this soup, and how quick and easy your recipe is. I can't wait to make it this weekend.
Melissa
Thanks, Kristen! Hope you like it!
Denise from Urb’n’Spice
It’s funny - I have made roasted butternut squash and also roasted cauliflower soup but I have never thought to combine the two vegetables. I certainly look forward to giving your lovey soup a try. Many thanks for sharing, Melissa!
Melissa
🙂 I hope you like it, Denise!