Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan.
- 1 medium butternut squash (2-3 lbs.), chopped into 1-inch cubes
- 1 head of cauliflower, chopped into florets
- 1 medium onion
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- olive oil
- salt and pepper, to taste
- 4 cups vegetable stock, divided
- 1/2 cup coconut milk (or cow's milk)
- Preheat oven to 425 F.
- In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
- Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
- Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
- Serve with a drizzle of coconut milk and fresh herbs or toasted pepitas on top.
How to cook in one pot instead: Roasting the vegetables adds an extra depth of flavour to the soup and really intensifies the flavour. But you can absolutely skip this step and just cook the soup in a pot. The soup will still be delicious. Simply, saute the oninos and garlic, then add everything else and simmer for about 25 minutes, or until vegetables are tender. Puree, add coconut milk and serve.
How to adjust the consistency: If you find that it is too thick, add some water until desired consistency is reached. If you find the soup is too thin, continue to simmer, uncovered, to thicken it up until you reach your desired consistency.
- Category: Soup
- Method: Roasted
- Cuisine: American
Keywords: roasted butternut squash and cauliflower soup, butternut squash soup with cauliflower, vegan butternut squash soup, thanksgiving soup