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!
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:
Don’t worry, this isn’t the full recipe. Check out the recipe card below for exact quantities and instructions.
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:
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?
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?
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.
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!Â
Recipe shared with permission from River Cottage Much More Veg by Hugh Fearnley-Whittingstall published by Bloomsbury.
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I love both cauliflower and squash so this is a must for me! Just in time for winter, too 🙂
Two ingredients that I don’t usually like very much but, for some reason, they sparkle in this soup recipe! I think it’s the combination of the squash, cauliflower and spices that just melds together so well. It’s a simple, but scrumptious soup. Seriously worth a try and perfect on a cool evening for dinner.
So perfect for fall. The simplicity of this vegan soup is its beauty. Serve it up in a rustic ceramic bowl for extra cozy vibes!
This is a flavorful creamy soup that is so easy to make.
I sprinkle sunflower seeds over the top for some crunch and cracked pepper on the top for an extra kick.
Soups are good for the soul! This one is so simple, heart and comforting I’d eat it every day for dinner 🙂