Cauliflower Butternut Squash Soup Recipe
This page may contain affiliate links. Learn More.
My daughter and I were working on recipes using what’s in season in Oklahoma and I came up with this cauliflower butternut squash soup. For more soup recipe ideas to inspire you, check this out.
I LOVE butternut squash. It’s one of my favorite foods. I love growing my own too. Homegrown squash is more flavorful because you can leave it on the vine until it’s perfectly ripe. I also love that butternut and other winter squashes can be stored for months with no special preparations and no refrigeration needed.
It’s a great idea for a meatless meal, or you can add meat if that’s what you prefer.
Cauliflower squash soup
I love adding cauliflower to recipes. I love the flavor and texture of it and it add nutrients to it as well. Check out how I add nutrients to food for my family by clicking on the highlighted text. Click here for more information on how to get your kids to eat healthy food.
Soup is great to make because you can use up whatever you have on hand and end up with a delicious meal. I like to clean out the refrigerator and create something amazing.
Butternut squash cauliflower soup
Hearty, comforting soup full of nutritious vegetables with a creamy, delicious flavor. If you don’t love cauliflower, you will now.
- 2 T olive oil
- 1 onion, finely chopped
- 4 stalks celery, finely chopped
- 2 quarts chicken stock
- 1 butternut squash
- 1 clove garlic, crushed
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1/2 head cauliflower, chopped into bite sized pieces
- 8-10 large kale leaves, stemmed and chopped
-
Place olive oil in the bottom of a large stock pot and add onions and celery.
-
Sweat on low heat until translucent.
-
Add squash, stock, thyme, and salt and pepper.
-
Cook until squash is fork tender.
-
Add cauliflower and cook until tender.
-
Add garlic.
-
Using an immersion blender, process soup until partially smooth, but still has some chunks remaining.
-
Add kale and cook until wilted.
If you don’t have an immersion blender, place about two cups at a time in the blender and pulse. Be super careful with hot liquids in the blender, cover the top with a towel before you turn it on in case it comes out.
Throwing seasonal produce from the garden together for a locally made soup feels like magic. The flavors always go together well just like the flavors of summertime do. In the fall, there is not as much abundance, not as many farmer’s markets are open, some of the produce stores close, so growing a little bit of fall produce helps extend the season beyond just watermelon and sweet corn.
Necessity is the mother of invention and seeing what there was to work with helped me come up with a flavor combination that is out of this world. I couldn’t believe how amazing this tasted. I will make it regularly in the fall for years to come. My whole family raved about it.
For how to make your own chicken stock from scraps or more quick and easy soup dinner ideas, click on the highlighted text. For more ideas for butternut squash, check out this chicken and butternut squash lasagna and this butternut squash mac and cheese. This butternut squash with brown sugar is great too!
More Soup Recipes:
If you are someone who can’t get enough soup like me, you’re going to love these recipes too:
- Sausage Spinach Tortellini Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken and Wild Rice Soup
- Easy and Inexpensive Taco Soup
- Vegetable Beef Soup
Don’t forget to pin for later
