The warm, cozy, comforting fall soups are my favorite part of the season. Vegan and gluten-free, this creamy roasted butternut squash and cauliflower soup has all the fall flavors. It’s made with butternut squash and cauliflower, onions, garlic, fresh herbs, and a touch of coconut milk for creaminess. So delectable. It’s also very simple to make. Consider a one-sheet-pan meal blended into a soup.
If you like roasted butternut squash soup or butternut squash and apple soup, as I do, you’ll love this. It’s the ideal starter or side dish for your Thanksgiving holiday menu or any fall meal.
What Is in This Roasted Vegetable Soup?
- Butternut squash
- cauliflower – cauliflower really adds a silky creaminess to this soup.
- fresh sage – you could also substitute with rosemary or thyme, or use a combination of the three.
- olive oil
- salt and pepper
- vegetable stock
- coconut milk – this also adds a little extra creaminess. I used coconut milk to keep the recipe vegan, but you can substitute with regular cow’s milk if you prefer.
- You will also need a large ½ pan baking tray, a food processor or blender, and a large pot.
How to Make the Best Roasted Butternut Squash and Cauliflower Soup
- Combine butternut squash, cauliflower, onion, garlic, sage, and olive oil in a large 12-pan baking tray. To combine, season with salt and pepper to taste. Bake for 20-25 minutes, or until vegetables are soft and tender, in a 425°F oven.
- Place the vegetables in a food processor or blender (in 2 batches if needed). Puree in 2 cups of stock until smooth.
- Transfer the soup to a large pot and stir in the remaining stock. Bring the soup to a simmer and add the coconut milk. Season with additional salt and pepper to taste. Top with coconut milk, fresh herbs, or toasted pepitas.
Tips and Tricks
- Is it necessary to roast the vegetables? Roasting the vegetables adds flavor to the soup and brings out the flavor. However, you can completely omit this step and simply cook the soup in a pot. The soup will still be tasty. Simply sauté the onions and garlic, add the ingredients, and cook for about 25 minutes or until the vegetables are tender. Puree, then add the coconut milk and serve.
- What consistency should this soup have? You can make it as thick as you want! I prefer my soup to be served in the center. If it is too thick, add some water until the desired consistency is reached. If the soup is too thin, continue to simmer it, uncovered, until it reaches the desired consistency.
- Serve this butternut squash soup with homemade ciabatta bread or crusty no-knead bread for dipping. One of my favorite accompaniments is small batch sourdough bread.
Learn more: 6 Best Tips for Eating Healthy on a Budget