Roasted Butternut Squash and Cauliflower Soup

We are big fans of dairy-free soup recipes here at the Academy of Culinary Nutrition. In this roasted butternut squash and cauliflower soup recipe, two nutritional powerhouses combine to create a tasty bowl of goodness with a luxurious and creamy texture.

This delicious gluten-free and dairy-free recipe comes from our 2019 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.

from scratch 2019

This comforting soup is the creating of Melissa Torio, a fermentation expert who teaches local fermentation and nutrition workshops, shares creative and delicious recipes on her blog, and has a line of reusable food wraps that she sells online and at markets in the Toronto area. She’s also one of our amazing program coaches in the Culinary Nutrition Expert Program.

Like all of the recipes in From Scratch Cooking, this butternut squash and cauliflower soup is gluten-free and dairy-free. It’s family-friendly, easy to make and is a great recipe for meal prep and batch cooking. You can roast up the veggies ahead of time if needed, then blend and heat before serving, or make a huge batch and freeze some for later. Either way, this one’s a winner!

 

Roasted Butternut Squash and Cauliflower Soup: A From Scratch 2019 Recipe

Prep time: 

Cook time: 

Total time: 

Serves: Serves 6

Ingredients
  • 1 butternut squash, peeled and chopped into 1-2 inch pieces (about 4-5 cups)
  • 2 cups chopped cauliflower florets
  • 1 onion, cut into quarters
  • 1-2 Tbsp extra virgin olive oil
  • 4 cups broth or water
  • 1 tsp sea salt
  • Freshly ground black pepper (optional)
  • Pumpkin seeds (optional, for garnish)
Instructions
  1. Pre-heat oven to 400 ˚F. Line a rimmed baking sheet with unbleached parchment paper. Place the squash, cauliflower and onion pieces on the lined baking sheet. Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.
  2. Meanwhile, in a large pot, warm the broth or water on medium-low heat, while the vegetables are in the oven.
  3. After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.
  4. You can use an immersion blender or a vented blender. Place the immersion blender into the soup pot and carefully purée the soup until smooth. If using a vented blender, carefully add the soup into the blender container and purée until smooth. This may need to be done in several batches.
  5. Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!

For more fantastic recipes like this, get your copy of  From Scratch Cooking 2019 Edition.

 

Roasted Butternut Squash & Cauliflower soup

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2 responses to “Roasted Butternut Squash and Cauliflower Soup

  1. Francine

    Does your new book include nutritional information, such as calories, fat grams, etc.?

    1. No, the recipes don’t include nutritional information. More information as to why that is can be found here: https://www.meghantelpner.com/blog/how-to-read-nutrition-labels/

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