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Cauliflower and Butternut Squash Soup

Butternut Squash and Cauliflower Soup


  • 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


  • 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.
  • Puree soup using a hand blender or carefully in batches using a regular blender.
  • *at this point you can save the soup for future use*
  • 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.
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