Cauliflower Butternut Squash Soup
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. Oil-free option.
Servings: 3 people
Calories: 359kcal
Ingredients
- 1 ½ 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 ¾-inch cubes, about 4 cups
- 1 small head cauliflower cut into bite-sized florets, about 4 ½ cups
- 2 tablespoons wholewheat pastry flour or all-purpose, or gluten-free
- 2 ½ cups vegetable broth plus more as needed
- 1 ½ cups unsweetened nondairy milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 ½ tablespoons white miso dissolved in 2 tablespoons water
- 1 tablespoon tamari plus more to taste (optional)
- ¾ cups corn frozen
- 1 ½ 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.
Video
Notes
- For oil-free, cook the veggies in broth and skip the olive oil.
Nutrition
Calories: 359kcal | Carbohydrates: 61g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 510mg | Potassium: 1537mg | Fiber: 11g | Sugar: 7g | Vitamin A: 27559IU | Vitamin C: 114mg | Calcium: 342mg | Iron: 5mg
