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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.

Cauliflower Butternut Squash Soup Recipe

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 butternut squash, cauliflower, cauliflower butternut squash soup, fall soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Christina


  • 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


  1. Place olive oil in the bottom of a large stock pot and add onions and celery.

  2. Sweat on low heat until translucent.

  3. Add squash, stock, thyme, and salt and pepper.

  4. Cook until squash is fork tender.

  5. Add cauliflower and cook until tender.

  6. Add garlic.

  7. Using an immersion blender, process soup until partially smooth, but still has some chunks remaining.

  8. 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.