butternut squash

Butternut Squash and Cauliflower Soup

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This nourishing and warming soup couldn’t be easier to make. Butternut squash adds a nutty flavor here and the coconut milk adds the perfect amount of creaminess. I love the warming spices of cinnamon and cumin, and when paired together, it brings about a subtle spiced earthiness flavor. My recommendation is to make a big batch of this soup and have leftovers for lunches! 

Ingredients:

(serves 4)

  • 1 medium butternut squash, peeled and chopped into ¾  inch pieces 

  • 1 head of cauliflower, chopped into florets

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 3 cups chicken (or vegetable) broth

  • 3/4 cup coconut milk 

  • 2 Tbsp coconut oil

  • 1/4  tsp ground cinnamon

  • ¾  tsp ground cumin

  • Salt and pepper to taste

  • ¼ cup raw pumpkin seeds, toasted (for garnish)

Directions:

  • Heat a large pot over medium heat. Add coconut oil, onion, and and a pinch of salt. Cook for about 10 minutes, stirring every so often, until onions are softened.

  • Add the garlic and cook until fragrant, about 1 minute.

  • Add cauliflower, squash, and broth. Bring to a boil and then simmer until vegetables are cooked through and are easily pierced with a fork, about 15 minutes. 

  • Add coconut milk, cinnamon, cumin, salt, and black pepper. Stir to combine.

  • Use an immersion blender or blender and blend until smooth. Taste and adjust seasonings if needed.

  • Garnish with a drizzle of olive oil, toasted pumpkin seeds, and a sprinkle of flaky sea.

Optional: Roast the butternut squash and cauliflower before adding to the soup. I made it both ways and didn’t feel that the roasting added that much extra flavor, but it’s up to you!