Roasted Butternut Squash and Cauliflower Soup
This creamy and comforting soup combines roasted butternut squash and cauliflower with aromatic herbs and spices for a deliciously warm and hearty meal.
Ingredients
- 1 small head of cauliflower
- 1 butternut squash
- 1 cup coconut cream
- 3 tbsp olive oil
- 1 medium sweet onion
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp plant butter
- 2 tbsp fresh lemon juice
- 1/4 cup green onion or chives, chopped (for garnish)
- Himalayan pink salt
- Black peppercorns
Directions
Servings: 4
Prep Time and Cook Time: 30-45 minutes
Source: Cortney Stanchfield | Dear Mr. Parker
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Preheat the oven to 425 degrees F.
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Line a large, rimmed baking sheet with parchment paper.
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In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, olive oil, and salt and pepper to taste. Toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
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Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
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Add butter and blend again.
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Transfer soup to a large pot, add remaining stock and stir to combine. Bring soup to a simmer. Remove from heat and stir in coconut cream. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
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Garnish with green onion or chives and a few of the roasted cauliflower florets. Enjoy!
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