Creamy Butternut Squash Cauliflower Soup

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

CREAMY BUTTERNUT SQUASH CAULIFLOWER SOUP

5 from 1 vote

Nicole Modic

SERVES 4 people

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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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