Ingredients
- 2 tbsp extra virgin olive oil
- 3 oz onion, large diced
- 4 oz carrots, medium diced
- 1 lb butternut squash, cubed (1–2 inch pieces)
- 6 oz cauliflower, medium florets
- 3 cloves garlic, minced (divided)
- 2 tsp turmeric powder (divided)
- 1/2 tsp ground coriander
- 2 tsp ginger powder (divided)
- 2 cups bone or vegetable broth (or water)
- 1–2 tsp sea salt, or more to taste
- Freshly ground black pepper, to taste
- 1 tbsp apple cider vinegar
- 1/2 cup full-fat coconut milk
Garnish (optional):
- Pumpkin, sunflower, hemp seeds
- Pumpkin oil
- Fresh herbs (such as cilantro or parsley)
- Soft-boiled or poached egg
- Yogurt, sour cream, or cheese
Instructions
Sauté the base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion and sauté 2–3 minutes until translucent. Add carrot and cook 3 minutes more.
Bloom the spices: Stir in 1 teaspoon of turmeric, 1 teaspoon of ginger, ½ teaspoon of coriander, and 1 clove of garlic. Cook 1–2 minutes, stirring frequently so spices don’t burn.
Add the veggies: Add squash, cauliflower, the remaining 2 cloves of garlic, 1 teaspoon of turmeric, 1 teaspoon of ginger, and broth or water (just enough to cover the vegetables). Season with salt and black pepper.
Simmer: Reduce heat to low, cover, and simmer until vegetables are tender — about 45 minutes with broth, or 60 minutes if using water. Add more liquid as needed to keep veggies submerged.
Blend: Remove from heat and blend until smooth using an immersion blender or stand mixer.
Finish: Return soup to the pot. Stir in 1 tablespoon of apple cider vinegar and ½ cup coconut milk. Adjust salt and spices to taste. Simmer gently for 5 minutes.
Serve & garnish: Ladle into bowls. Garnish with seeds, pumpkin oil, herbs, yogurt, or cheese. For an extra protein, add hemp hearts or a poached/soft-boiled egg.
Notes
Tips for the best flavor & texture
- Choose the best ingredients: whenever possible, opt for organic, locally grown vegetables. If you can find biodynamic produce, even better — your body (and the planet) will thank you.
- Use broth for the richest flavor. Water works too — just simmer at least 60 minutes.
- Always sauté veggies with spices first to deepen the flavor.
- Be mindful with salt if your broth is already seasoned.
- Full-fat coconut milk makes it creamy; for lighter soup, use half coconut milk and half broth.
- Garnishes: crunchy seeds, fresh herbs, yogurt, feta/cheddar, or protein toppers like eggs or hemp hearts.
Time Saving Tips
- Chop veggies a day ahead and store in the fridge.
- Use pre-cut butternut squash or frozen cauliflower to save prep time.
- Make homemade vegetable broth in advance and freeze in portions.
Pairing & Serving Suggestions
- Serve with crusty whole-grain sourdough bread or a side salad for a complete meal.
- Garnish with seeds, pumpkin oil, herbs, yogurt, or cheese.
- Add protein: hemp hearts or a poached/soft-boiled egg
Storage Tips
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Keeps well for at least 3 months. Thaw overnight in the fridge and reheat gently.
Final Notes
This Golden Butternut Squash Cauliflower Soup is cozy, nourishing, and endlessly adaptable. Whether you keep it simple or load it with toppings, it’s comfort in a bowl for the colder months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soups & Stocks