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5 from 1 vote
Nicole Modic
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  • 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


  • 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!