Butternut Squash & Cauliflower Soup

Easy, Soups, Vegan, Vegetables, Vegetarian | December 16, 2015 | By

Butternut Squash & Cauliflower Soup with spicy Pepitas & Scallions

Bowl of Butternut Squash & Cauliflower Soup

Soups. Soups. Soups.  I love soups.  Living in San Francisco there is often weather opportunities, which make it a perfect time to enjoy a cup or bowl of soup.  I came up with this one after a weekend in Tahoe, and had unused butternut squash earmarked for vegan tacos.  (They are really delicious and a favorite of Tacolicious patrons)

I also had a head of cauliflower I had to use up before it went bad, and since there was no dinner in the next few days that called for either, soup!  Soup is a great solution when you need to use up vegetables that you have the best intentions for, but deep down inside you know you will not get to them.  Hopefully this recipe will inspire you, and lead to your own creative soups. 


  • 1-Large yellow onion chopped
  • Olive oil (enough to cover the bottom of your pot)
  • 1 medium Butternut squash, peeled, seeded, and cubed for roasting
  • 1- large head of cauliflower, cut into pieces for roasting
  • 6-8 cups of homemade vegetable stock (will depend on how big your vegetables are and the texture you prefer for your soup)
  • Kosher salt and fresh black pepper to taste
  • Sour cream or yogurt (leave off to keep vegan), toasted Pepitas, and chopped green onions for serving


In a large soup pot, heat enough olive oil to cover the bottom of the pot.  Add onion and stir to coat the onions in oil. Leave them alone and let them cook on medium low until they become translucent and slightly brown.

Preheat oven to 400 degrees. Drizzle olive oil, salt and pepper onto the diced Butternut Squash and toss to coat. Roast for 25-30 minutes until the squash is tender and the edges are starting to brown.

Remove from oven and add the Squash to the onions. Toss to combine them. Add vegetable stock to the pot and stir to combine.

Place cut pieces of cauliflower on the same pan you just used for the Butternut Squash, drizzle in olive oil, salt and pepper and toss to coat. Put the pan back into the 400-degree oven until the cauliflower is tender and browning.

The level of stock should be enough to cover the vegetables. You may have to add additional stock at this point. Cover the pot and let the soup cook for about 20-30 minutes, stirring occasionally.

When you uncover the soup, all of the vegetables should be falling apart tender. Use an immersion blender (or carefully transition to your blender in batches) to puree the soup. Add broth to make the soup thinner if desired and adjust salt and pepper to taste.

Garnish with sour cream (or yogurt)*, scallions, and toasted Pepitas!


This soup freezes well, so make enough for leftovers!

*To keep vegan, leave off dollop of dairy, or use vegan sour cream.


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