If you’re craving something warm, comforting, and packed with cozy autumn flavors, this Roasted Butternut Squash and Cauliflower Soup Recipe is exactly what you need. It’s silky, flavorful, and features beautifully caramelized roasted veggies blended into a creamy, dreamy soup that’s both nourishing and indulgent. The natural sweetness of roasted butternut squash combined with the subtle earthiness of cauliflower and the hint of smoky paprika makes every spoonful a celebration. Whether you’re sipping it on a chilly evening or serving it to guests, this recipe is a guaranteed crowd-pleaser that feels lovingly homemade.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success in making a soup that’s rich in flavor and perfect in texture. Each component plays a key role: from the creamy coconut milk enhancing the silkiness to the Italian seasoning adding just the right pop of herbaceous warmth.
- 1 medium to large butternut squash: Roasting this brings out its natural sweetness and vibrant color.
- 1 head cauliflower: Adds a smooth, nutty flavor and a lovely creaminess when pureed.
- 3 tablespoons olive oil (divided): Essential for roasting to get that perfect caramelized exterior.
- 1 1/2 teaspoons garlic powder (divided): Infuses a gentle garlic aroma without overpowering the soup.
- 1 teaspoon smoked paprika: Offers a subtle smoky depth that enhances the roasted flavors.
- 1 teaspoon Italian seasoning: Brings a perfect balance of herbs to brighten the dish.
- Salt and pepper: To taste; they lift and bring all the flavors together beautifully.
- 1 (8.5 oz) can coconut milk: Provides a creamy, dairy-free richness that complements the roasted veggies.
- 2 (10 fl oz) cans vegetable or chicken broth: Forms the flavorful base and keeps the soup light yet hearty.
How to Make Roasted Butternut Squash and Cauliflower Soup Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by lining two baking sheets with foil to make cleanup effortless, and preheat your oven to a toasty 450 degrees Fahrenheit with the rack positioned in the middle. This high temperature is key to getting that perfect caramelization on your vegetables, which is going to be the foundation of your soup’s rich flavor.
Step 2: Roast the Butternut Squash
Coat the cut sides of the butternut squash halves with about a tablespoon of olive oil, then generously sprinkle with half a teaspoon of garlic powder along with salt and pepper. Place them face-down on one baking sheet so they roast evenly and develop a gorgeous, caramelized surface. Roast for 50 minutes until tender—the squash should be soft enough to scoop out easily.
Step 3: Season the Cauliflower and Get it Ready to Roast
While your squash is roasting, combine the remaining two tablespoons of olive oil with the rest of the garlic powder, smoked paprika, Italian seasoning, salt, and pepper inside a large Ziploc bag. Toss the cauliflower florets in this flavorful mix until they’re nicely coated, then spread them out evenly on your second baking sheet. These spices will give your cauliflower a lovely kick and a subtle smokiness.
Step 4: Roast the Cauliflower Alongside the Squash
After the squash has been in the oven for 25 minutes, pop your cauliflower in for the remaining 25 minutes. This timing ensures both vegetables finish roasting simultaneously with perfectly tender textures and those irresistible golden edges.
Step 5: Cool and Prepare for Blending
Once roasted, remove the squash and cauliflower from the oven and let them cool just enough to handle comfortably. This step is important for ease and safety when you start peeling and blending.
Step 6: Combine Ingredients in the Soup Pot
Warm up the coconut milk in a large soup pot over medium heat to gently bring out its creaminess. Scoop the soft squash flesh out of the skins (it’s fine if a little skin remains) and add it to the pot along with the roasted cauliflower florets and vegetable broth. This combination is what makes the soup luxuriously thick and flavorful.
Step 7: Purée the Soup Until Smooth
Next, purée the soup in batches using a blender or an immersion blender until it’s silky smooth and utterly inviting. Return the smooth soup to the pot, taste it, and adjust the seasoning with more salt and pepper if needed. This is your moment to make it truly perfect.
Step 8: Heat Through and Serve
Slowly heat the soup until it’s piping hot and ready to serve. This Roasted Butternut Squash and Cauliflower Soup Recipe is best enjoyed fresh but will also keep well for a few days, making it a wonderful make-ahead meal or quick lunch option.
How to Serve Roasted Butternut Squash and Cauliflower Soup Recipe
Garnishes
Topping your soup can elevate it from lovely to unforgettable. Consider sprinkling toasted pumpkin seeds or pepitas for a satisfying crunch. A drizzle of good-quality olive oil or a swirl of coconut cream adds a pretty finish and richness. Fresh herbs like parsley or chives bring brightness and color that make your bowl look as good as it tastes.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic naan for soaking up every drop. A crisp green salad with a tangy vinaigrette provides a refreshing contrast that balances the soup’s creamy texture. For something heartier, roasted chickpeas or a simple grain salad make wonderful companions.
Creative Ways to Present
Serve your Roasted Butternut Squash and Cauliflower Soup Recipe in mini pumpkin bowls or rustic ceramic mugs for a festive vibe. Garnish the top with a sprinkle of chili flakes or a dash of smoked paprika to add visual interest and a subtle heat. This little touch makes serving the soup feel like a special occasion every time.
Make Ahead and Storage
Storing Leftovers
Store any remaining soup in an airtight container in the fridge for up to four days. The flavors will actually deepen, making leftovers even more delicious. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to three months. Make sure to leave some room at the top of the container as the soup may expand when frozen.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. If the soup thickens too much after freezing, add a splash of broth or water to restore the creamy consistency you love.
FAQs
Can I use fresh cream instead of coconut milk?
Absolutely! Fresh cream will give the soup a richer dairy flavor, but coconut milk adds a subtle sweetness and creaminess that complements the roasted squash and cauliflower wonderfully, especially if you want a dairy-free option.
Is it necessary to roast the vegetables before blending?
Roasting the butternut squash and cauliflower is essential for this recipe because it intensifies their natural sweetness and adds those delicious caramelized notes that make this soup so special. Boiling or steaming won’t deliver the same depth of flavor.
Can I make this soup spicy?
Yes! You can add a pinch of cayenne pepper or a dash of hot sauce either while seasoning the cauliflower or just before serving to give the soup a little kick. Adjust it to your heat preference, and enjoy!
Is this soup suitable for vegans?
Definitely! Using vegetable broth and coconut milk ensures this Roasted Butternut Squash and Cauliflower Soup Recipe is completely vegan while remaining creamy and flavorful.
Can I use frozen cauliflower instead of fresh?
You can use frozen cauliflower if fresh isn’t available, but fresh will yield a better texture and flavor when roasted. If using frozen, thaw and pat dry before seasoning and roasting to avoid excess moisture.
Final Thoughts
This Roasted Butternut Squash and Cauliflower Soup Recipe is one of those comforting dishes that feels like a warm hug in a bowl. It’s easy to prepare, packed with nutritious ingredients, and bursting with layers of flavor that develop from roasting. If you want a satisfying yet wholesome meal that’s perfect for cozy nights or impressing guests, give this recipe a try—you’ll wonder how you ever lived without it!
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: Gluten Free
Description
A creamy and flavorful Roasted Butternut Squash and Cauliflower Soup that combines caramelized roasted vegetables with fragrant spices and coconut milk for a dairy-free, comforting meal perfect for chilly days.
Ingredients
Vegetables
- 1 medium to large butternut squash (sliced in half lengthwise)
- 1 head cauliflower (broken into florets)
Spices & Seasonings
- 1/2 teaspoon garlic powder (for squash)
- 1 teaspoon garlic powder (for cauliflower)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
Oils & Liquids
- 1 tablespoon olive oil (for squash)
- 2 tablespoons olive oil (for cauliflower)
- 1 (8.5 ounce) can coconut milk
- 2 (10 fluid ounce) cans vegetable or chicken broth
Instructions
- Preheat Oven and Prepare Baking Sheets: Line two baking sheets with foil. Preheat the oven to 450°F (232°C) and position the oven rack in the middle to ensure even roasting.
- Prepare and Roast Butternut Squash: Coat both sides of the butternut squash halves with about 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon garlic powder, salt, and pepper to taste. Place the squash halves face-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 well to coat evenly.
- Roast Cauliflower: After the squash has roasted for 25 minutes, add the cauliflower on the second baking sheet to the oven. Roast the cauliflower for 25 minutes, so both vegetables finish roasting at the same time.
- Cool Roasted Vegetables: Remove the roasted squash and cauliflower from the oven once done. Let them cool until they can be handled comfortably.
- Combine Ingredients in Pot: Warm the coconut milk in a soup pot over medium heat. Peel the roasted squash or scoop out the flesh and add it to the pot along with the roasted cauliflower and vegetable broth.
- Purée the Soup: In batches, transfer the soup to a blender and purée until smooth, or use an immersion blender directly in the pot. Return the puréed soup to the pot and season with additional salt and pepper if needed.
- Heat and Serve: Warm the soup through over medium heat and serve immediately. Store leftovers in the refrigerator for a few days or freeze for up to 3 months.
Notes
- You can use vegetable or chicken broth depending on your preference.
- The soup is naturally dairy-free by using coconut milk, perfect for lactose intolerance.
- If you prefer a thinner soup, add more broth to adjust consistency.
- Roasting the squash and cauliflower brings out deep caramelized flavors that enhance the soup.
- The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
