This Vegan Roasted Cauliflower Butternut Squash Soup is ultra creamy, easy to make, and full of flavor thanks to Thai red curry paste. This recipe uses just 9 ingredients and is the perfect weeknight meal for Fall and Winter!
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I love Winter squash season! There are so many varieties, and they are all so versatile. Butternut squash can be turned into Garlic Butter Butternut Squash Steaks. Acorn squash can be made into Acorn Squash Soup, and sugar pumpkin purée makes delicious Vegan Pumpkin Chocolate Chip Cookies. Winter squash can truly do it all.
But today I'm sharing a super easy and delicious soup recipe: Roasted Cauliflower Butternut Squash Soup. This soup is velvety smooth, super creamy, and full of flavor. And this recipe uses only 9 ingredients!
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Why You'll Love This Recipe
- This recipe uses just 9 simple ingredients.
- And it only requires 20 minutes of hands-on time. The oven does the rest.
- This Roasted Cauliflower Butternut Squash Soup is completely vegan and gluten-free, so anyone can enjoy it.
- It is packed with flavor from Thai red curry paste.
- And most importantly, it is absolutely delicious!
Ingredients
Butternut Squash: You will need a whole medium butternut squash for this soup.
Cauliflower: I always have cauliflower on hand to make recipes like Vegan Cauliflower Steaks or Cheesy Cauliflower Casserole! In this soup, cauliflower is roasted along with the squash and aromatics.
Canned Coconut Milk: A whole can of coconut milk for creaminess and flavor.
Thai Red Curry Paste: Red curry paste is a one-stop shop for flavor. It's full of chilis, lemongrass, and galangal. And, just a few tablespoons make this soup delicious and flavorful. If you prefer a mild spice, I recommend Thai Kitchen Red Curry Paste, and if you love spice, I recommend Maesri.
Variations and Substitutions
Instead of butternut squash, use any winter squash in this soup. Kabocha squash or sugar pumpkin would be so delicious!
Special Equipment
This soup is velvety smooth like my Roasted Garlic Tomato Soup, so you will need a blender. I have a Vitamix, but any blender will work.
Instructions
Step 1. First, combine the cubed squash, cauliflower florets, onion, and cloves of garlic on a sheet pan.
Then, toss them with olive oil, salt, and pepper
Step 2. Roast the vegetables in a 425*F oven for 50 minutes to 1 hour or until the vegetables have softened and start to brown.
Step 3. Then, transfer the vegetables into a blender, and add the coconut milk, vegetable stock, and red curry paste.
Step 4. Next, blend on high until the soup is completely smooth.
Finally, pour the soup into a large pot to warm it up and serve!
Make it a Meal
I love to serve this soup with some sort of homemade bread. Here are my favorites:
Recipe FAQs
No, but butternut squash and pumpkin are very similar! They are both types of winter squash and make great substitutions for one another.
While the skin is technically edible, I always peel it because it doesn't soften all the way.
Storage
To store this Roasted Cauliflower Butternut Squash Soup, pour it into airtight containers and store in the refrigerator for up to 4 days.
Or freeze for up to a month.
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📖 Recipe
Roasted Cauliflower Butternut Squash Soup
Equipment
- 1 Sheet Pan
- 1 Blender
- 1 3-4 Quart Sauce Pan
- 1 Chefs Knife
- 1 Cutting Board
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
- 6 Cups Seeded, Peeled and Cubed Butternut Squash 1 Medium Squash (see note)
- 4 Cups Cauliflower Florets about ½ of a head of cauliflower
- 1 Medium Onion, cut into 8 large pieces
- 3 Cloves Garlic leave the cloves whole
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt half this amount if using fine grain salt
- 2 ½ Cups Vegetable Stock see note
- 1 15 oz Can of Coconut Milk see note
- 3 tablespoon Red Curry Paste
- Chives for Garnish optional
Instructions
- Preheat oven to 425* F.
- Add the butternut squash, cauliflower florets, onion and garlic onto a sheet pan. Drizzle the olive oil on top of the vegetables, along with salt and black pepper to taste. Place the sheet pan into the oven, and roast stirring occasionally for 1 hour.6 Cups Seeded, Peeled and Cubed Butternut Squash, 4 Cups Cauliflower Florets, 1 Medium Onion, cut into 8 large pieces, 3 Cloves Garlic, 2 Tbsp Olive Oil, ½ tsp Kosher Salt
- Once the vegetables are soft and starting to brown, remove them from the oven and scoop them into the pitcher of a blender. Then, add the vegetable stock, coconut milk and red curry paste. Blend on hight until the soup is completely smooth.2 ½ Cups Vegetable Stock, 1 15 oz Can of Coconut Milk, 3 Tbsp Red Curry Paste
- Pour the soup into a saucepan and heat over medium until its hot. Then scoop into bowls and top with chives. Serve.Chives for Garnish
Elaine says
So good! Will go into the rotation. I added juice of half a lime, and oven-crisped cooked lentils for more protein. The appeal of this recipe is that cauliflower + squash= less squashy taste for those who aren't big fans of squash.