Best Butternut Squash And Cauliflower Soup Recipes

CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Curried Butternut Squash and Cauliflower Soup image

Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Provided by Amanda Vickers

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
1 head cauliflower, broken into florets
2 tablespoons olive oil, or as needed
salt and freshly ground black pepper to taste
¼ teaspoon curry powder
1 onion, cut into large chunks
3 cloves garlic, peeled
4 cups chicken broth
1 cup half-and-half
½ cup cooking sherry
4 tablespoons crumbled goat cheese
4 tablespoons crumbled cooked bacon

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 31.1 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 861.3 mg, Sugar 7.5 g

ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE

Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette image

When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 10m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/2 cups Easy Roasted Butternut Squash
1 cup Blanched Cauliflower
1 1/2 cups water (or low-sodium chicken stock)
3 tablespoons Caramelized Onion Jam
Coarse salt and freshly ground pepper
4 slice crusty whole-grain bread
Golden Raisin Vinaigrette

Steps:

In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

Nutrition Facts : Calories 299 g, Fat 22 g, Fiber 5 g, Protein 4 g, Sodium 456 g

BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Butternut Squash and Cauliflower Soup image

If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com

Provided by InnerHarmonyNutriti

Categories Pumpkin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cups butternut squash, diced
3 cups cauliflower florets
800 ml vegetable stock or 800 ml water, and vegetable soup base
1/2 teaspoon salt
1 tablespoon parsley (to garnish) (optional)

Steps:

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

SEE MA'S BUTTERNUT SQUASH AND CAULIFLOWER SOUP

See Ma's Butternut Squash and Cauliflower Soup image

Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!

Provided by SP

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, pressed
4 cups peeled, seeded, and cubed butternut squash
2 cups bite-sized cauliflower florets
1 apple - peeled, cored, and diced
6 cups vegetable stock
2 teaspoons garam masala
½ teaspoon red pepper flakes
salt and ground black pepper to taste
½ cup low-fat sour cream

Steps:

Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 21.3 g, Cholesterol 7.9 mg, Fat 5.7 g, Fiber 4.2 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 324.5 mg, Sugar 6.5 g

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