Butternut Squash and Cauliflower Soup

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Butternut Squash and Cauliflower Soup

This simple and easy-to-make soup warms you up on a cold fall or winter day. If you like curry, you can add a teaspoon of curry powder before you purée the soup.


1 Tbsp olive oil
1 small onion, chopped
2 cups (180 g) butternut squash, diced
3 cups (220 g) cauliflower florets
800 ml vegetable stock or water and vegetable soup base
1/2 tsp salt
1 Tbsp Parsley for garnish (optional)


  1. Heat olive oil in a soup pot and sauté onion until it is translucent.
  2. Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
  3. Add salt and purée the soup using a hand blender or blender.
  4. Ladle into soup bowls and sprinkle parsley flakes (if using).
  5. Infuse love and serve!

Servings: 6