Description
Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it’s super easy to make in a sheet pan.
Ingredients
Scale
- 1 medium butternut squash (2–3 lbs.), chopped into 1-inch cubes
- 1 head of cauliflower, chopped into florets
- 1 medium onion
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- olive oil
- salt and pepper, to taste
- 4 cups vegetable stock, divided
- 1/2 cup coconut milk
Instructions
- Preheat: Preheat oven to 425 F.
- Roast: In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
- Puree: Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
- Simmer: Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
- Serve: Serve with a drizzle of coconut milk and fresh herbs or toasted pepitas on top.
Notes
Equipment used: a large ½ pan baking tray, a food processor or blender, and a large pot. For a one-pot version, saute onions and garlic, add remaining ingredients, and simmer for 25 minutes before pureeing. Adjust thickness with water or by simmering longer uncovered.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg