Butternut Squash Soup with Roasted Cauliflower
I know, I know--this soup (and any hot soup, really) looks better suited for Autumn. It just tastes so fresh, though--with the sweet corn and roasted cauliflower! You can be sure that I will be making it this fall, and all winter, too.
Truthfully, I love soup so much that I do eat it all year long. I suppose if we didn’t have air conditioning, it would be a whole other story! There’s something so comforting about a pot of soup, stew, chili, or tomato sauce simmering all afternoon on the stove, isn’t there? Takes me right back to childhood and cold weather.
This soup, on the other hand, cooks up quickly. No long simmering time here! There are a few separate steps, though. Easy ones, I promise! You need to boil the squash for a few minutes, and roast some of the vegetables for about twenty minutes, but the soup itself only simmers for ten minutes. Simple, yet so delicious. And I know it looks rather…orange? Bright orange, really! It’s just all the goodness from the pureed squash.
I ran across the butternut at the farm we always shop at--and so sweet of them--they’d already peeled and sliced it. I couldn’t resist. I had everything else on hand that you’ll see in the recipe. If you can’t find the coconut creamer, go ahead and use coconut milk. Not the sweet stuff, but just the plain coconut milk--you can find it in the dairy/refrigerated section, or in a can by the Thai ingredients in your grocery store.
I found a recipe online at Vegetarian Times, and changed it up a bit to suit what I wanted to do--because I felt like it. Ha!
Butternut Squash Soup with Roasted Cauliflower
adapted from Vegetarian Times
serves 5-6
2 lbs peeled and sliced butternut squash
1 head of cauliflower, cut into florets*
3 leeks--white parts, cut into 2 inch lengths
4 large garlic cloves, very coarsely chopped
olive oil
salt and pepper
2 tbsp flour
2 cups chicken broth (you can use vegetable, too!)
1/4 tsp thyme
3 cooked ears of corn (remove the corn from the ears, discard cobs)
OR 2 1/4 - 2 1/2 cups frozen corn
1 1/2 cups coconut creamer (original plain flavor)
2 green onions
*Don't waste the stalks! Cut off the outer parts, and slice the stalks into approximately 1/4 inch pieces.
Heat oven to 400.
Place the prepared butternut squash in a pot, add enough water to cover, and boil for 5-7 minutes. Remove from water and set aside.
On a large sheet pan with sides, toss the cauliflower, leeks and garlic with olive oil, salt, and pepper.
Roast for 20-25 minutes. ***Remove the cauliflower from the pan and set aside to stir into the soup later.
Puree the squash with the roasted leeks and garlic, and the 2 tbsp flour. An immersion blender would be perfect here, but since I don't have one, I used my food processor.
Add the pureed mixture and the broth to a soup pot, stir in the thyme. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
Remove from heat. Stir in the corn and the coconut creamer.
You have a choice in this step--you can stir the cauliflower into the soup, like I did, or serve the soup in bowls, and top each serving off with some florets.
Top with green onions.
- Slightly sweet, super fresh tasting--this soup will be as comforting this fall and winter, as it is fresh tasting this summer.
- Don't let the cooking the squash and roasting the veggies steps put you off as too much work. They’re quick, easy, and mostly hands free work.
- If you haven’t had roasted cauliflower yet? You’re in for a huge treat! it takes cauliflower from boring to “Wow, I never knew it could taste this good!”
- Also, in my notes, I wrote “Top with green onions.” But I apparently forgot to do that before taking photos. Oops!
Elle | Print Article | Share Article | Email Article | 21 Comments tagged butternut squash, cooking, corn, leeks, new england, recipe, roasted cauliflower, soup
Reader Comments (21)
Who cares what season it is. I can see myself enjoying this wonderful creation any time of year. It looks so comforting and delicious.
Thank you, Eliana!
Although it is stifling here in the Heartland, this soup still looks and sounds fantastic! Last week at our Farmers Market, I bought 2 huge butternut squash for $.50 each. I was pretty excited! We love butternut squash pizza and now this soup will be tested in my Sweet Basil Kitchen!
Jane, I have to try some on pizza now! I never have. I'm imagining it would be good with spicy sausage, hehe. Thank you so much for stopping by and commenting!
I don't care how hot it is outside! Soup is always in order for me. :)
Jessica--me, too! I have to stop myself from making it too much in warmer months. Family will get sick of it. Thank you!
I like quick soups and make them anytime of the year that I want. Of course living in Florida sometimes our winters are like summers up north, except this summer....we're cooler than most north of us! Anyway I am going to make this soup, it sounds awesome!
Yum. I love soup any time of the year. I make one very similar to this but I most definitely will make this version for a change. I don't much like leeks but everyone raves about what tremendous flavor they have; if I don't see them maybe I can learn to cook with them.
And it's so pretty!
Well, I don't care that it's not Fall yet! This soup looks so tasty. I love butternut squash anything and have been known to eat it in the Spring and Summer. Don't tell ;) Thanks for sharing this recipe!
We're already seeing signs of cooler weather in Colorado AND I also have some pre-cut butternut squash; seems meant to be. I've had a repertoire of meat based soups I've made for so long but discovering new soups with vegetables as a base and loving them. Love this!
Elle! You have made me so happy! My favorite Japanese restaurant here in Fort Worth serves a soup just like this during the fall and it is my very favorite. In fact, I was just discussing this soup and all its glory the other day. It makes me yearn for fall. Needless to say, I am printing this and trying it very soon. So excited!
Elle, this soup looks so delicious! I love butternut squash, and I've actually been craving soup, as it hasn't been too hot here the last few days. I've been experimenting with So Delicious coconut milk creamer and beverages in a lot of my recipes. They really are wonderful for cooking and baking, as well as in coffee and tea!
Thank you, Lyndsey! The weather's been so screwy this summer, hasn't it?
Lisa--leeks are very mild in flavor, and yet a nice touch to so many things. We love them tossed in olive oil, salt and pepper, and then grilled. So sweet and good!
Allison--thanks so much! I also love butternut squash anything. It's so delicious!
Thanks, Barbara! We also love vegetable based soups--and with so many vegetables out there, there's no limit to your ideas.
Hi Jen--what a coincidence! I'm so happy we were thinking of it at the same time, and I hope that this one lives up to your expectations. Please let me know!
Hello, Maryanne! I agree, the So Delicious line of products is amazing--everything is so versatile. Thank you for stopping in to comment!
This looks so good! I'm going to have some vegetarian house guest mouths to feed in a couple months and I always stress over what to make that we will ALL enjoy. This looks like it will fit the bill and I love roasted cauliflower.
Thanks, April! Yep--this one's easy to switch to vegetarian--just use veggie broth. Roasted cauliflower is amazing, isn't it?
That is a good one & I love the addition of the corn!
Thanks, Kathy! It sure gives some nice texture.
What a great soup Elle! I love all sorts of butternut squash soups and I love roasted cauliflower but somehow never thought to wed them... how brilliant. I'd also never heard of this Coconut Creamer before. At first it scared me off, but then I was intrigued, and now I can't stop thinking about how good it might be in a cup of coffee.
I'm more of a soup for fall and winter only girl myself, but the fact of the matter is that some of our weather has been hinting at fall in the past week or so, and it's got me itching for dry breezy days, cool nights, and hearty soups and stews and roasts galore. I hate to rush summer away and all, but I just can't wait to start my fall cooking. You may have just pushed me over the edge!
ooh girlfriend, I can't wait to make this in the fall! Great looking soup, chica!
Delish! And I have to say that it already feels like Autumn here in Nantes and I started craving hot soup today! This one is perfect.
This looks delicious Elle! I love these kinds of soups! The color is gorgeous and so appetizing.