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.

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!

 

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