Easy 30-Minute Cauliflower Butternut Squash Soup is healthy, pantry-friendly, and affordable to make. The perfect vegan cozy dinner the whole family will enjoy.
Sweet corn and butternut squash add a touch of sweetness to this flavorful and nutritious soup. The umami quality and slight saltiness of miso balance this sweetness perfectly. Toddlers and grown-ups will love this recipe.
This was inspired by my Vegan Lemon Orzo Soup on site, as well as my quick and healthy Pesto Pasta with Tofu. There is also this amazing Chickpea Soup recipe with miso that I know you will love!
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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ฝ 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 ยพ-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
See this Curried Butternut Squash Red Lentil Soup recipe using coconut milk.
๐ 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.
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.
Step 3. Place the cauliflower florets into the saucepan.
Step 4. Add the cooking liquids and seasonings. Stir in the broth, nondairy milk, thyme, and bay leaf.
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.
โ๏ธ 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.
๐๐ฝโโ๏ธ Recipe FAQs
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.
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.
๐ฝ Related Recipes
๐ฉ๐ฝโ๐ณ Made This Recipe?
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๐ Recipe
Cauliflower Butternut Squash Soup
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Ingredients
- 1 ยฝ tablespoons olive oil or vegan butter (optional-see note)
- 1 medium leek halved lengthwise, rinsed, and thinly sliced
- 1 small-medium butternut squash cut into ยพ-inch cubes, about 4 cups
- 1 small head cauliflower cut into bite-sized florets, about 4 ยฝ cups
- 2 tablespoons wholewheat pastry flour or all-purpose, or gluten-free
- 2 ยฝ cups vegetable broth plus more as needed
- 1 ยฝ cups unsweetened nondairy milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 ยฝ tablespoons white miso dissolved in 2 tablespoons water
- 1 tablespoon tamari plus more to taste (optional)
- ยพ cups corn frozen
- 1 ยฝ tablespoons lemon zest
- Salt and freshly ground black pepper to taste
- Fresh lemon juice to taste
Instructions
- Cook leek: Heat the olive oil in a large saucepan. Add the leek and cook for about 4 minutes, or until softened. Add the butternut squash. Cook for 1 minute.
- Add cauliflower, seasonings, and liquids: Add the cauliflower. Sprinkle with the flour. Stir in the vegetable broth, nondairy milk, bay leaf, and thyme. Bring to a gentle boil before reducing the heat to a simmer. Cover and cook for about 10 minutes, or until the vegetables are fork tender. Stir occasionally, adding more broth as needed to keep the veggies covered.
- Add remaining ingredients: Remove the bay leaf. Mix in the dissolved miso, tamari (if using), corn, and lemon zest. Cook until warmed through, stirring. Season with salt and pepper. Add fresh lemon juice and tamari to taste.
Notes
- For oil-free, cook the veggies in broth and skip the olive oil.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Henrietta says
I love this soup. I added some chopped and kneaded kale for extra goodness.
Nisha Melvani, RDN says
Thanks for sharing. So glad you enjoyed it.
Angie says
Added non-fortified nutritional yeast, ground pepper, a pinch of cayenne and skipped the tamari. Itโs a wonderful recipe!
Nisha Melvani, RDN says
I prefer that nutritional yeast too! Sounds delicious!!! Thank you.
Laura says
So, so good! Generally not a fan of butternut squash, but this makes it so tasty. Yum!
Nisha Melvani says
Hi. I'm so glad you enjoyed it with the squash! Thank you for commenting.
A says
It was tasty and easy! I used more leeks and an Italian herb mix because thatโs it all I had. Thanks for the recipe!
Nisha Melvani says
I'm so glad you enjoyed it. Thank you for leaving a comment. Have a lovely evening.
Beth says
Serving size fir these nutrients would be very helpful...on all if these soups Type 1 diabetics need to know. Thanks!!
Nisha Melvani says
Will try to include in cups.
Kim says
Is it possible to leave out the milk completely and just not use it?
Nisha Melvani says
Hi. Yes, you can omit the milk. For a creamier texture, you can blend some of the soup using an immersion blender after removing the bay leaf as desired.
MITCHELL WAXMAN says
Seems like very little leekโฆ
Nisha Melvani says
Hi. It worked well with the proportion of squash and cauliflower, but I understand these veggies can vary in size. More leek never hurts! Add as much as desired.
Amina says
Love the simplicity of this dish. It has a delicious natural sweetness to it. Hearty & warming for the colder winter months. I've also tried it with carrot and works just as well.
Nisha Melvani says
I'm so glad you enjoyed it. Thanks for commenting.