Cozy up tonight with this roasted butternut squash cauliflower soup! Made with just 9 simple ingredients, this cauliflower butternut squash soup is bursting with flavor thanks to roasting all the vegetables, giving you almost caramelized squash. I love serving it with some crusty bread or my favorite brioche croutons. It's the time of year when a comforting fall soup is exactly what I need!
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At this point, I'm basically doing every butternut squash soup combo I can think of. Carrot butternut squash soup? Check. Butternut squash chicken soup? Check. So it only made sense that I now try it with cauliflower!
This butternut squash cauliflower soup recipe uses the same base recipe as those two soups, but I've swapped out carrots and apples for cauliflower. Roasting the cauliflower along with the butternut squash gives it these delicious caramelized edges that takes it from bland (sorry cauliflower, I said what I said) to perfect on a dreary winter evening!
If you're less of a squash lover, try my broccoli cheddar chicken soup!
Why you'll love this recipe!
- Simple Roasted Soup: the majority of the time you're just letting the veggies roast in the oven, so no need to be bent over the stove!
- Meal Prep: I love making a big batch of comforting soup on a Sunday so I've got lunch ready for the week. You can also freeze it if you want!
- Simple Ingredients: you only need 9 ingredients to make this soup, and it's nothing too fancy! You get an amazing creamy texture, but we're not even adding cream or coconut milk.
Grab your ingredients
- Cauliflower: it wouldn't be cauliflower soup without cauliflower! I'm using one large head of cauliflower that I then chop into florets.
- Butternut Squash: you can use one large butternut squash or two smaller ones. Slice in half lengthwise, then scoop out the inside with a spoon.
- Olive Oil: we'll drizzle the vegetables with olive oil before roasting them. You can also use avocado oil if that's all you have on hand!
- Onion: I'm using yellow onions, but you can swap that out for shallots.
- Stock: I'm using chicken stock because I prefer the flavor over vegetable stock, but you can use either. You can also use chicken broth or vegetable broth.
- Garlic: every soup needs garlic! Roasting the garlic in the oven is going to help flavor the soup. I'm using 2-3 cloves (depending on their size) but feel free to increase the number of cloves if you're a garlic lover.
- Ground Ginger: I love adding some ground ginger to my butternut squash soups, I think it's the perfect spice to go with it. You can also use fresh ginger.
Substitutions & Additions
- Spices & Herbs: not a fan of ginger? Swap it out for sage, thyme, chili powder, paprika, or curry powder.
- Chicken: add some shredded rotisserie chicken to bulk up the soup for a more hearty meal.
How to Make This Recipe
- Step 1: Preheat your oven to 400ºF and line a rimmed baking sheet with parchment paper. Place the sliced butternut squash, cauliflower florets, and chopped onion on the sheet. Drizzle with olive oil and season with salt and black pepper. Place the garlic cloves in the squash cavities and fill with olive oil. Roast in the oven for 20-25 minutes.
- Step 2: Take the onions and garlic out of the oven after 20-25 minutes, or until soft and beginning to char. Remove from the baking sheet but place the squash and cauliflower back in the oven to continue roasting. Once the onions and garlic have cooled slightly, blend in your blender with some of your stock and the ginger. Pour this into your large saucepan or dutch oven and simmer over low heat.
- Step 3: Once the squash is soft enough (depending on the size of your squash, it should take 45-60 minutes), take the tray out of the oven. Scoop the squash out with a spoon and blend with the remaining stock along with the roasted cauliflower until you have a creamy consistency. I had to do this in about 3 batches!
- Step 4: Pour the blended soup with the blended onions. Cook for at least 10 minutes over medium heat. Taste and see if the soup needs more salt and pepper. Serve and enjoy with a drizzle of olive oil or yogurt!
My Top Soup Tips
- Roasting Time: the amount of time the cauliflower and butternut squash need to roast depends on the size of the vegetables, so keep an eye on them! You want them to be caramelizing and brown. If you feel like your cauliflower is roasting faster than the squash, feel free to remove them from the baking sheet while the squash continues to cook.
- Blending: I like using my regular blender to blend up this soup, but because it isn't a huge blender I have to do it in batches. You could also use a food processor or immersion blender. If using a blender, let the vegetables cool a bit before blending, or your blender might explode!
- Soup Consistency: I like a thick soup, but if you want your soup to be thinner then you can add more stock at the last stage of cooking.
Serving Suggestions
- Bread: you know I love a carb. I've served this soup with some crusty baguette, but I also think it's amazing with homemade croutons, focaccia, or dinner rolls.
- Drizzle: I love drizzling soup with a bit of heavy cream, sour cream, yogurt or olive oil, then garnishing with some extra ground black pepper or red pepper flakes for some heat.
Storage & Freezing
Let the soup cool completely, then store in an airtight container in the fridge for 4-5 days. To reheat, warm up in a pot on the stove or in the microwave.
To freeze, I love using Souper Cubes to portion out the soup. I then let thaw before reheating, or defrost it in the microwave.
Try these weeknight dinner recipes next!
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Thank you!
Ella
Recipe
Roasted Butternut Squash Cauliflower Soup
Warm up with a bowl of roasted butternut squash cauliflower soup. This fall soup is bursting with flavor and made with 9 simple ingredients.
Equipment
- Large pot
- Knife
- Chopping Board
- Vegetable Peeler
- Spoon
- blender
- Sheet Pan
Ingredients
- 1 medium butternut squash (about 2-2.5 lb) cut lengthwise with seeds removed
- 1 large yellow onion peeled and quartered
- 1 large cauliflower cut into florets
- 4 tablespoons olive oil
- 2-3 garlic cloves smashed and peeled
- Salt
- Pepper
- 4 cups chicken or vegetable stock
- 2 teaspoons dried ginger
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Preheat your oven to 400℉/200℃ and line a large sheet pan with parchment paper.
- Place the two halves of the butternut squash cut side up on the prepared pan. Add the quartered onions and cauliflower around the squash. Brush the squash, cauliflower, and onion with the olive oil. Place any excess olive oil in the squash cavity, and place a clove of garlic in each one.1 medium butternut squash (about 2-2.5 lb), 1 large yellow onion, 4 tablespoons olive oil, 2-3 garlic cloves, 1 large cauliflower
- Season with salt and pepper. Cook in the preheated oven until the onions are starting to char and are soft, I recommend checking in at 20-25 minutes.Salt, Pepper
- Once charred, use tongs to remove the onions and garlic from the sheet pan and place in a blender or food processor. Continue cooking the butternut squash and cauliflower in the oven until the flesh is scoopable - it can take anywhere between 45-60 minutes.
- While the squash continues roasting, blend the onion and garlic with some of your stock and the ginger.2 teaspoons dried ginger, 4 cups chicken or vegetable stock
- Pour this into your large pot and simmer over low heat.
- Once the squash has cooked enough, scoop out the flesh into your blender and add more stock. Blend until smooth along with the cauliflower.
- Add to your pot and bring to a simmer, cooking for at least 10 minutes. Taste and see if you need to add more salt or pepper.
- Serve in bowls and garnish with croutons, yogurt, or a drizzle of olive oil.
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Notes
Butternut Squash: you can also use two smaller squashes if that's what you have on hand. Just note they might not need as much time in the oven.
Blending: when blending, let the vegetables and stock cool before placing in the blender. You can always use an immersion blender in the pot.
Seasonings: adjust the herbs and spices according to what you like!
Croutons: I love serving this soup with homemade brioche croutons.
Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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