Best 4 Creamy Butternut Squash Cauliflower Soup Recipes

Immerse yourself in a culinary journey with our delectable Creamy Butternut Squash Cauliflower Soup, a symphony of flavors that will tantalize your taste buds. This velvety smooth soup strikes a perfect balance between the natural sweetness of butternut squash and the earthy nuttiness of cauliflower, creating a harmonious blend that warms the soul. Adorned with a touch of aromatic herbs and spices, each spoonful promises a burst of comforting flavors.

Our collection of recipes caters to various dietary preferences, ensuring everyone can savor this delightful soup. Whether you prefer a classic creamy version, a vegan alternative, or a keto-friendly option, we have you covered. Dive into the creamy indulgence of our original recipe, where heavy cream and Parmesan cheese elevate the soup's richness. For a plant-based twist, our vegan rendition swaps out dairy for coconut milk, delivering a luscious and creamy texture without compromising on flavor. And for those following a keto lifestyle, our specialized recipe offers a satisfying low-carb alternative, ensuring you can indulge without derailing your dietary goals.

No matter your dietary choices, our Creamy Butternut Squash Cauliflower Soup promises a culinary experience that will leave you feeling cozy, satisfied, and nourished. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our carefully curated recipes.

Let's cook with our recipes!

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

Instant Pot® Curried Cheesy Cauliflower-Squash Soup image

Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.

Provided by Ginny Maziarka

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 head cauliflower, chopped
1 butternut squash, peeled and chopped
2 tablespoons yellow curry powder
1 teaspoon salt, or to taste
3 cups shredded mozzarella and Cheddar cheese blend

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g

CREAMY BUTTERNUT SQUASH SOUP

Creamy Butternut Squash Soup image

I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup chopped onion
1 tablespoon butter
3 cups cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

Steps:

In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.

CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Curried Butternut Squash and Cauliflower Soup image

Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Provided by Amanda Vickers

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
1 head cauliflower, broken into florets
2 tablespoons olive oil, or as needed
salt and freshly ground black pepper to taste
¼ teaspoon curry powder
1 onion, cut into large chunks
3 cloves garlic, peeled
4 cups chicken broth
1 cup half-and-half
½ cup cooking sherry
4 tablespoons crumbled goat cheese
4 tablespoons crumbled cooked bacon

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 31.1 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 861.3 mg, Sugar 7.5 g

CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP

Creamy Butternut Squash & Cauliflower Soup image

Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!

Provided by DiWriter

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, diced
3 garlic cloves, peeled and smashed
1 apple, cored, peeled and diced
1/2 cauliflower, cut into florets (about 2 cups)
2 medium butternut squash, peeled, seeded and cubed (4 cups)
6 cups vegetable stock
2 teaspoons garam masala
1/2 teaspoon dried chili pepper flakes
salt and pepper
1/2 cup low-fat sour cream (optional)

Steps:

In a large saucepan, sautee the onion and garlic until golden.
Add cauliflower, apples and squash and stir together.
Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
Either with a blender, stick blender or food mill, puree the soup until creamy.
Season with salt and pepper.
If desired, swirl in sour cream.

Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1

Tips:

For a richer flavor, roast the butternut squash and cauliflower before adding them to the soup. This will caramelize the vegetables and bring out their natural sweetness.
If you don't have an immersion blender, you can puree the soup in a regular blender. Just be sure to work in batches and blend until smooth.
Feel free to add other vegetables to the soup, such as carrots, celery, or onions. You can also add a protein source, such as chicken or tofu.
Serve the soup with a dollop of sour cream or yogurt, a sprinkle of chopped chives, or a drizzle of olive oil.

Conclusion:

This creamy butternut squash and cauliflower soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and nutritious meal, give this soup a try.