Best 7 Creamy Squash And Cauliflower Soup Recipes

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

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.

CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP

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.

CREAMY SQUASH SOUP

Steps:

• In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

DELICATA CREAMY SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

CREAMY SQUASH AND CAULIFLOWER SOUP

Steps:

• 1. Cut squash in half, scoop out & discard seeds. Lay squash facedown on paper towel and microwave 5 minutes or until soft. Peel and dice, set aside. 2. heat oil and butter together in soup pot over med heat. 3. add onion and saute until soft 4. add garlic, celery, and carrots and cook 3-5 minutes 5. pour stock over vegetables, add bay leaf and bring to a boil 5. Add cauliflower and squash and cover; simmer 15 minutes until cauliflower is cooked through and soft 6. remove bay leaf and blend soup in small batches until smooth; add salt & pepper to taste 7. stir in corn and heat slowly until warm 8. serve hot, garnished with sour cream and scallions if desired