Name: Cauliflower Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 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

Cauliflower Butternut Squash Soup Recipe

Posted on November 9, 2018 by Christina Leave a comment

Soup is so hearty and comforting on cool days. I LOVE it. I recently was working on some recipes with my daughter and we came up with this delicious cauliflower butternut squash soup. It was creamy, savory and everyone loved it.

Cauliflower Butternut Squash Soup Recipe

I LOVE butternut squash. It’s one of my favorite foods. I love growing my own too. Home grown 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.

For monthly recipes using what’s in season in the garden, click here to get a 2019 seasonal calendar.

Soup Recipe with Cauliflower

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.

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Healthy Cauliflower Soup Recipe

Cauliflower Butternut Squash Soup Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Hearty, comforting soup full of nutritious vegetables with a creamy, delicious flavor. If you don't love cauliflower, you will now.

Course: Soup

Cuisine: American

Keyword: cauliflower butternut squash soup

Servings: 8

Author: Christina

Ingredients

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

Instructions

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.

Recipe Notes

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.