Cauliflower and Butternut Squash SoupSoup’s on! Here’s another yummy soup recipe you can make this fall and winter.  It’s a combination of two of my favorite soups, butternut Squash Soup and my Creamy Cauliflower Parmesan soup. Yep, that would make it a Creamy Butternut Squash Cauliflower Soup.  With its simple ingredients, flavors and creamy texture I bet you could even get the kids to eat it.

To make this a weekday friendly meal I like to buy my squash and cauliflower pre-cut, but this is just an option and if you have the time and don’t want the extra cost, by all means chop away!

You can give this soup a quick start with a simple onion saute until translucent and then add the squash and cauliflower. Give that a quick a saute and then add stock.  You can use chicken stock or vegetable stock. Once the vegetables become tender give them a puree with your immersion blender (or carefully transfer to your countertop blender and puree). Once pureed add the thyme and cream. Bring to a low simmer (do not boil) and add nutmeg for flavor. Of course I would add some grated parmesan or asiago cheese – but that’s just me.

This is a great soup and done in 20 minutes or so. Served warm with your favorite sandwich, and salad you have a simple weekday supper. Enjoy! 

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Butternut Squash and Cauliflower Soup Yum
Butternut Squash and Cauliflower Soup
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Recipes Soups
Servings
Ingredients
  • 2 cups Butternut squash - 1 1/2??? cubes pre-cut
  • 3 cups Cauliflower
  • 1 shallot/small onion diced
  • 1 tablespoons :1butter and olive oil
  • 5 cups of chicken broth or vegetable broth
  • 1/2 cup Heavy Cream
  • fresh thyme
  • s&P to taste
Recipes Soups
Servings
Ingredients
  • 2 cups Butternut squash - 1 1/2??? cubes pre-cut
  • 3 cups Cauliflower
  • 1 shallot/small onion diced
  • 1 tablespoons :1butter and olive oil
  • 5 cups of chicken broth or vegetable broth
  • 1/2 cup Heavy Cream
  • fresh thyme
  • s&P to taste
Butternut Squash and Cauliflower Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Melt butter and oil in large pot over medium heat; add onion and cook until softened, about 5-6 minutes; stir in squash and cauliflower, broth, thyme. Bring to a simmer and cook covered until the squash and cauliflower are tender.
  2. Puree soup using a hand blender or carefully in batches using a regular blender.
  3. *at this point you can save the soup for future use*
  4. Mix in the heavy cream and bring to a low simmer and then remove from heat. Season with salt and pepper; add nutmeg. Serve Warm.