Roasted Butternut Squash and Cauliflower Soup

Name: Roasted Butternut Squash and Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium (1-1.5 kg) butternut squash, peeled, seeded and chopped into 1-inch chunks; 1 head (1 kg) cauliflower, chopped into florets; 1 sweet onion (300 grams), quartered; 4 cloves garlic, whole unpeeled; 3 tablespoons extra virgin olive oil; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 4 cups (1 litre) vegetable broth (plus more to thin soup if needed) (low-sodium); 1 14-ounce can (400 ml) coconut milk (optional, see notes); 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; fresh snipped chives, fresh tarragon, dried chili pepper flakes, toasted sunflower seeds

Instructions

Prep:15minCook:35min

Warm up to this roasted butternut squash and cauliflower soup recipe with its nourishing, creamy goodness. This velvety vegan soup is filled with rustic flavors that will satisfy all your cozy cravings.

Updated at: Wed, 11 Dec 2024 09:11:25 GMT