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It’s not quite soup weather yet here in the Bay Area, but I simply couldn’t help myself… I HAD to share this recipe with you! There are very few things that I love more than a nice, hearty soup, and this one was too good not to share ASAP. Full of creamy coconut milk and delicious butternut squash, this soup is gluten-free, paleo, vegan-friendly, and something that your whole family will love. Trust me on this one.
The star of this soup really comes from the butternut squash (duh), which you can buy whole, OR save yourself the time and buy it pre-packaged from Trader Joe’s. But, there’s a secret supporting character which brings an unexpected twist to this dish… cauliflower! I know, I know, cauliflower is everywhere these days, and you may be rolling your eyes at yet another food blogger sharing a recipe with cauliflower on it. But seriously, cauliflower is the perfect ingredient. It’s mild in taste, packed with nutrients, and is the perfect veggie to sneak into your kid’s meals. My boys have no idea that there’s cauliflower in this, and I intend to keep it that way!
But really, the best part of this soup is the fact that you can batch it ahead of time and eat it throughout the week. One large pot of this soup is enough to feed my family for two full meals, which is a win-win in my book! There’s nothing better than leftovers, especially when you’re trying to feed a busy family.
Ingredients needed to make this creamy butternut squash cauliflower soup
Like all my recipes, you don’t need a million ingredients – you need just a handful of simple ingredients and spices!
- Onion: Any type of onion works great for this!
- Garlic: Much like onion, these two just make every soup taste better.
- Olive Oil: This can also be switched out with avocado oil if you prefer.
- Butternut Squash: The star of this dish! You can buy whole or prepackaged cubed butternut squash
- Cauliflower: Like the butternut squash, you can buy this whole, chopped, or even frozen!
- Coconut Milk: This is what gives the soup its creaminess. If you don’t like coconut and prefer dairy, you can always swap this out with normal cream.
- Vegetable Broth: Either store-bought or homemade broth will do.
- Sourdough Bread: This is totally optional, but I love having a nice crusty bread to dip into my soup!
If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 1 onion, roughly chopped
- 4-6 cloves garlic, mashed
- 3 tbsp olive oil or avocado oil
- 1 large butternut squash halved vertically and seeded (about 3 lbs), or better yet, buy prepackaged cubed butternut squash (I used two packages from Trader Joe's, which is about 4 cups)
- 1 small cauliflower, chopped into small florets
- 1 can coconut milk (full fat)
- 4 cups vegetable broth
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tsp coriander
- 2 tsp sea salt
- red pepper flakes, salt + pepper to taste, garnish with coconut milk and olive oil
Instructions
- If you don't have pre-packaged butternut squash, peel yours, then slice vertically, scoop out inside, cut into cubes, and set aside.
- Add the oil to a large pot over medium heat.
- Add onion and sauté for about 5 minutes.
- Add mashed garlic and sauté for about 1 minute more.
- Add turmeric, cumin, coriander, and sea salt. stir for a minute or so.
- Next add the butternut squash, cauliflower, coconut milk, and vegetable broth.
- Bring to a light boil, and then cover, reduce heat to low, and simmer for 20-25 minutes.
- Scoop the soup into a high speed blender until nice and creamy. You might need to do this twice because this recipe makes a lot of soup!
- Adjust seasonings to taste and add any garnishes!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
This soup was AMAZING!! I am so glad it made a big pot because now I have leftovers for the whole week. I will definitely repeat this recipe.
Woohoo! Thank you so much for making this recipe, Erica, and for leaving such a sweet review!
Thank you for this recipe. The marriage of coconut cream and butternut squash is one that I will bear witness to forever and ever! I never thought to add cauliflower but man does it work ! Delicious , flavorful and super easy- I made mine in the instant pot . Paired with your vegan sage stuffing, don’t mind if I do!🤣
Hahahah marriage – I love it! It really is the perfect combo. Are coconut cream and butternut squash secret soulmates?! Thank you for your review, Melisa!
Delicious! Love the addition of cauliflower and it was just what I was looking for on this cold day here in NY. I had all the ingredients on hand so didn’t even have to leave the house. I will definitely be making it again! Thanks for the great recipe.
YAY! I am so happy to hear that you enjoyed this recipe, it is one of my all-time favorites!
Love pumpkin soup but have NEVER cooked them myself. Thanks for inspiring me to cook!
Of course! Enjoy!