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
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
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!