My roasted butternut squash and cauliflower soup made with coconut milk is rich, silky, comforting, and packed with flavor.
This is one of my favorite soups. The secret is roasting the squash until it caramelizes and the cauliflower until it is nicely browned — that deep roasting flavor is what makes the soup so good.
There’s no cream in this recipe, so it’s a great dairy-free option that still feels indulgent thanks to the coconut milk.
If you like a crunchy garnish, try parmesan crisps. Simply place tablespoon-sized mounds of grated parmesan on parchment-lined baking sheet, bake at 400°F for about 5 minutes, and you’ll have a quick, irresistible topping.
I puréed the soup using a standard blender for an extra-smooth texture, but an immersion blender works well too. The countertop blender tends to produce a slightly silkier result, though both methods are perfectly fine.
This soup is fairly thick; if you prefer a thinner consistency, simply add more broth or water until you reach the texture you like.
I hope you enjoy this easy roasted butternut squash and cauliflower soup recipe!
Questions? Leave a comment below.
Roasted Butternut Squash and Cauliflower Soup
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Ingredients
- 1 medium to large butternut squash sliced in half lengthwise
- 1 head cauliflower broken into florets
- 1 tablespoon olive oil + 2 tablespoons olive oil divided
- 1/2 teaspoon garlic powder + 1 teaspoon garlic powder divided
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 (8.5 ounce) can coconut milk
- 2 (10 fluid ounce) cans veg or chicken broth
Instructions
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Line two baking sheets with foil. Preheat oven to 450°F and position the rack in the middle.
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Coat both sides of the butternut squash halves with about 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon garlic powder and salt and pepper to taste. Place the squash face-down on a baking sheet and roast for about 50 minutes, until tender and caramelized.
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In a large zipper bag combine 2 tablespoons olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, and salt and pepper. Add the cauliflower florets, shake to coat, then spread them on the second baking sheet.
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After the squash has roasted for 25 minutes, add the cauliflower to the oven and roast both for about 25 more minutes, until the cauliflower is browned and the squash is fully tender.
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Remove the vegetables from the oven and let them cool until you can handle them comfortably.
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Warm the coconut milk in a soup pot over medium heat. Scoop the roasted squash flesh from the skins (it’s fine if a bit of skin remains) and add it to the pot along with the roasted cauliflower and the vegetable or chicken broth.
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Working in batches, purée the soup in a blender until smooth, or use an immersion blender to purée it directly in the pot. Return the puréed soup to the pot and adjust seasoning with salt and pepper if needed.
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Heat the soup through and serve immediately. Store leftovers in the refrigerator for a few days or freeze for up to three months.
Notes
- Serves 4–6, depending on portion size.
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