Roasted Butternut Squash & Cauliflower Soup (Edit recipe)

This cozy, comforting, delicious soup is not just for the fall season but can be enjoyed year round. It has healthy veggies, herbs for freshness and coconut milk for creaminess. The best part about this soup is that you roast all the veggies in a sheet pan and just blend them into a soup making it super easy and quick for a busy week night. This soup is vegan, gluten-free, dairy-free, plant-based Whole30 and original Whole30 compatible.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	11 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	696 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Date Thy Plate

Serves: 6-8

Ingredients

1 whole Butternut Squash, chopped into 1-inch cubes
1 whole Cauliflower, chopped into florets
1 whole Yellow Onion, quartered
3 clove Garlic
1 Tbsp dried Thyme, Primal Palate
4 - 6 cups Vegetable Broth, or stock
0.5 cup Coconut Milk
2 - 3 Tbsp Extra Virgin Olive Oil
1 - 2 tsp Salt and Pepper, to taste
1 Tbsp Fresh Herbs, for garnish
0.25 cup Raw Pepitas, toasted, for garnish (optional)
1 pinch Cayenne Pepper, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425F.
In a large baking tray, combine butternut squash, cauliflower, onion, garlic, dried thyme and extra virgin olive oil. Add salt and pepper to taste and toss to combine.
Bake for 20-25 mins, until veggies are soft and tender.
Transfer veggies to a blender. Add 2-3 cups of vegetable stock and puree until smooth.
Transfer soup to a large pot. Add remaining vegetable stock and stir to combine.
Bring soup to a simmer and then stir in coconut milk.
Taste for salt and pepper. Adjust if needed.
If the soup is too thick, add more vegetable stock or water until the desired consistency is achieved.
Pour into serving bowls. Drizzle some thick coconut milk, garnish with fresh herbs, toasted pepitas, a dash of smoked paprika or cayenne pepper (optional) and enjoy!

Notes

Please note that the pita chips pictured as part of the garnish are not Whole30 compatible, but the soup is. So, if you are on a Whole30 or Plant-based Whole30, simply skip them! // Try adding some Curry Powder for a delicious spin to this soup. // Toasted pepitas are optional but add a nice crunch. You can use other toasted nuts as well. // Since the soup is on the sweeter side (due to the butternut squash & coconut milk), consider adding a pinch of smoked paprika or cayenne if you can handle the heat.