Cauliflower Butternut Squash Soup

👩🏼‍🌾 Ingredients

Cauliflower, butternut squash, oat milk, veggie broth, sweet corn, white miso, lemon, flour, rosemary, thyme, leek, and a bay leaf.

Leek
Butternut squash
Cauliflower
Wholewheat pastry, all-purpose or gluten-free flour
Vegetable broth
Unsweetened nondairy milk
Bay leaf
Dried thyme
White miso
Tamari
Frozen sweet corn kernels
Fresh lemon juice and zest
Salt & freshly ground black pepper to taste

See the recipe card for quantities.

🌽 Substitutions

Corn - Optional. Omit as desired.

Herbs - use dried and fresh herbs you already have on hand - rosemary, thyme, oregano, basil, Italian seasoning, and bay leaves are all good options

Butternut squash - the butternut squash can be replaced with carrots or sweet potato cut into ¾-inch pieces

Leek - replace the leek with yellow onion as desired

Unsweetened nondairy milk - oat, soy, almond, coconut, and cashew milk are all good options

📖 How to Make Cauliflower Butternut Squash Soup

Step 1. Cook the leeks in olive oil or broth until softened. The leeks will take about 4 minutes to soften. For oil-free, you can cook them in a little vegetable broth.

Softened sliced leeks cooking in olive oil in a large sauté pan.

Step 2. Add the butternut squash to the softened leeks. Cook the squash with the leeks for about 1 minute to coat the pieces with the oil or broth.

Olive oil, chopped leeks, and cubed butternut squash cooking in a large sauté pan.

Step 3. Place the cauliflower florets into the saucepan.

Olive oil, chopped leeks, cauliflower florets, and cubed butternut squash cooking in a large sauté pan.

Step 4. Add the cooking liquids and seasonings. Stir in the broth, nondairy milk, thyme, and bay leaf.

Cauliflower, squash, oat milk, broth, leeks, dried thyme, and a bay leaf cooking in a large sauté pan.

Step 5. Cover the saucepan with a lid and simmer until the veggies are just fork tender. Stir occasionally, adding more broth as needed to keep the veggies covered. Add the sweet corn and lemon zest to the saucepan. Season with salt and pepper. Add lemon juice and tamari to taste.

Cauliflower, squash, oat milk, broth, leeks, dried thyme, corn. lemon zest, and a bay leaf cooking in a large sauté pan.

✔️ Expert Tips

You will need to do a bit of veggie chopping to make this Creamy Miso Squash & Cauliflower Soup recipe. If this is not your thing, you can purchase pre-chopped butternut squash and cauliflower to save time.

Use a sharp chef's knife for cutting the butternut squash. Contrary to what you might think, a sharper knife is much safer to use than a dull one.

Storage: Refrigerate any remaining Cauliflower Butternut Squash Soup in an airtight container for up to 3 days. You may need to add more broth when reheating the soup for the desired consistency.

🙋🏽‍♀️ Recipe FAQs

How do you cut and clean leeks?

Remove the root and tough green leaves from the leek using a sharp knife. Slice the leek in half lengthwise. Then thinly slice the two halves into half moons.
Place the sliced leeks into a bowl of water. The dirt will sink to the bottom. Rinse and scoop out the pieces using a slotted spoon, so that the dirt remains in the bowl.

How do you cut butternut squash?

Using a sharp knife, cut off the top. Then cut the squash in half widthwise at the base of the neck.
Use a vegetable peeler to remove the skin from both the neck and base. Slice the base in half lengthwise and scoop out the seeds.
To create a flat surface to cut from, slice a piece from the neck and base. Place them flat-side down before slicing them into cubes.

📖 Recipe