Recipes / Cuisine / Soup

Butternut Squash & Cauliflower Soup

Recipe by Bianca Osbourne






This butternut squash and roasted cauliflower soup will be sure to keep you warm and satiated throughout the fall and winter seasons.


  1. 1

    In a bowl toss the cauliflower, olive oil, cilantro and salt together; and on one even layer, bake on a baking sheet for 25 minutes, or until well browned.

  2. 2

    Meanwhile, in a thick bottom pot, melt the butter and heat the oil on medium heat. Add the onion, ginger and squash and cook for 5 minutes, until the squash begins to caramelize.

  3. 3

    Add the salt, curry and cinnamon and cook to toast the spices, about 1 minute.

  4. 4

    Add the chicken stock and bring to a boil, reduce to simmer and cook for an additional 15 minutes, or until the butternut is tender.

  5. 5

    Remove from heat and cool for 5 minutes; then add to a blender and blend until smooth.

  6. 6

    To serve, garnish with roasted cauliflower.

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