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Roasted Cauliflower Butternut Squash Soup in a white bowl topped with chives.
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5 from 2 votes

Roasted Cauliflower Butternut Squash Soup

This Vegan Roasted Cauliflower Butternut Squash Soup is ultra creamy, easy to make, and full of flavor thanks to Thai red curry paste.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Soup
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 Cups
Calories: 164kcal
Author: Megan Calipari
Cost: $6

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 tablespoon Olive Oil, ½ teaspoon 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 tablespoon 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

Notes

Look for a butternut squash that is about 2 pounds.
Use more vegetable stock to thin the soup out to your liking. 
Use full-fat canned coconut milk for the perfect velvety texture.
To store: Scoop into airtight containers and store in the refrigerator for up to 4 days.
Or freeze for up to a month.

Nutrition

Serving: 1Cup | Calories: 164kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 367mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9763IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 1mg