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Creamy Dairy-Free Butternut Squash Cauliflower Soup Recipe

Merriment Design
It only takes 30 minutes to make a healthy, creamy vegetarian soup where you control the salt.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine vegetarian

Ingredients
  

  • 2 cups cauliflower washed and cut into florets
  • 2 cups butternut squash peeled and cut into 1 inch cubes
  • 3 cups vegetable broth
  • Kosher salt
  • Croutons
  • Roasted pine nuts
  • Ground pepper optional

Instructions
 

  • Add cauliflower florets and vegetable broth into a medium size pot with a lid.
  • Bring to boiling, then reduce to a simmer, tightly put on a lid, and cook until the cauliflower is fork tender, about 15-20 minutes.
  • Cool for about 5-10 minutes and carefully blend in a blender until the soup is smooth.
  • Salt to taste and blend again
  • Slice some Brussels sprouts into thin slices. Heat up a skillet with a bit of olive oil and cook the sprouts until they are browned and caramelized.
  • Spoon Brussels sprouts on the soup, sprinkle with crunchy roasted pepitas and black pepper.