Butternut Squash Cauliflower Soup

Indulge in the warm winter soup delightful savory butternut squash cauliflower soup. This recipe is a harmonious fusion of earthy flavors featuring the richness of butternut squash and the mildness of cauliflower.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Easy, Healthy, Mediterranean

Keyword: Best pan fried cauliflower recipes, best vegan soup recipes, Butternut Squash Soup, Easy Soup Recipes, Plant-based delights, Winter Soup Ideas

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: People

Calories: 412kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

2 - 3 tablespoons extra virgin olive oil
1 small onion peeled and chopped
1 large leek white part only. Rinsed thoroughly. Halved and thinly sliced
1 celery stalk chopped
5 - 6 garlic cloves peeled and chopped
2 inches piece fresh ginger peeled and chopped
1 tablespoon fresh sage chopped
2 teaspoons fresh rosemary chopped
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon red pepper flakes optional or to your heat tolerance
3/4 teaspoon curry powder
3 plum tomatoes remove bud. Roughly chop tomatoes
1 medium butternut squash Peeled, seeds removed and diced
1 medium head cauliflower Florets only
1 - 1 1/4 teaspoons kosher salt adjust to taste for your diet.
15 ounces Cannellini beans rinsed thoroughly (1 can)
5 - 6 cups vegetable or chicken stock
1 cup coconut milk
1 lime juiced
1/2 cup toasted hazelnuts (Optional) chopped for garnish

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Instructions

In a large stock pot or dutch oven pot, heat olive oil, over medium heat.
2 - 3 tablespoons extra virgin olive oil
Add the Onions and sauté 1 to 2 minutes
1 small onion
Add leeks and celery. Season with a pinch of salt .Sauté 1 to 2 minutes
1 large leek, 1 celery stalk
Add garlic, ginger, sage, rosemary and spices. Cook 30 to 60 seconds
5 - 6 garlic cloves, 2 inches piece fresh ginger, 1 tablespoon fresh sage, 2 teaspoons fresh rosemary, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1 teaspoon red pepper flakes, 3/4 teaspoon curry powder
Add in tomatoes and a pinch of salt. Stir and cook 2 to 3 minutes.
3 plum tomatoes
Add in butternut squash and cauliflower florets. Season with salt. Give it a mix.
1 medium butternut squash, 1 medium head cauliflower , 1 - 1 1/4 teaspoons kosher salt
Add in cannellini beans and stock. Stir. Bring to a boil. Cover and simmer over medium low heat until veggies are tender. 20 to 25 minutes
15 ounces Cannellini beans, 5 - 6 cups vegetable or chicken stock
Turn off heat. Using an immersion blender, blend until smooth.
Add in coconut milk or your favorite plant-based milk. Stir. Cook over medium heat 3 to 5 minutes.
1 cup coconut milk
Turn off stove. Add in lime juice. Stir.
1 lime juiced
Serve topped with a drizzle of extra virgin olive oil and toasted hazelnuts, if using.
1/2 cup toasted hazelnuts (Optional)

Nutrition