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
Scale
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.
