Are you ready to experience a soup so creamy, so velvety, and so incredibly delicious that it'll make you forget all other soup recipes? This Butternut Squash Cauliflower Soup is not just a meal—it's a warm hug in a bowl that promises to tantalize your taste buds and nourish your soul. Packed with wholesome vegetables and bursting with rich, comforting flavors, this soup is about to become your new cold-weather obsession that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 head cauliflower, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash into roughly 1-inch pieces. Chop the cauliflower into similar-sized florets to ensure even cooking.
- In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add the cubed butternut squash and cauliflower florets to the pot. Stir to combine with the onion and garlic mixture.
- Pour the vegetable broth into the pot, ensuring that the vegetables are mostly covered. Sprinkle in the dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the squash and cauliflower are very tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a bit more vegetable broth.
- Ladle the hot soup into bowls. Optionally, garnish with a drizzle of cream, chopped fresh herbs, or toasted pumpkin seeds before serving.
Tips
- Choose fresh, firm butternut squash and cauliflower for the best flavor and texture.
- Cut vegetables into uniform sizes to ensure even cooking.
- Don't rush the onion and garlic sautéing process—developing those base flavors is crucial.
- Use an immersion blender for the smoothest consistency, but a standard blender works well too.
- For extra richness, consider adding a splash of heavy cream or a dollop of Greek yogurt.
- Experiment with garnishes like toasted pumpkin seeds, crispy sage leaves, or a drizzle of chili oil.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- For a protein boost, consider adding cooked chicken or white beans to the soup.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
