Today, we are introducing you to this tremendous recipe for a super delicious Acorn Squash & Cauliflower Soup!
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Soup and salad are the perfect combination. Try my kale chicken salad with honey mustard dressing, it pairs perfectly with this creamy soup! Or are you searching for more creamy and delicious soup recipes? You have to try my recipe for old-fashioned chicken and dumplings and my family's recipe for leek and corn chowder, they are both wonderful for a chilly winter day and will warm you to the bone.
Roasting The Veggies
First thing we have to do is roast the acorn squash and cauliflower. Roasting the vegetables cooks them to a usable consistency and gives them a caramelized crust that provides a ton of extra flavour!
Rinse the acorn squash under warm water to remove the wax on the outer shell. Then using a sharp knife, carefully cut the squash lengthwise. Using a spoon, scoop out and discard all of the seeds. Place the squash flat side down and cut into 1" - 1 ½" slices. Place the slices on a large sheet pan in a single layer and drizzle ¼ cup vegetable oil over top. Rub the squash to distribute the oil and season with salt and pepper.
Repeat this step for the cauliflower. Remove the leaves at the bottom of the cauliflower and slice it into 1" - 1 ½" slices. Place the slices on a large sheet pan in a single layer, drizzle with remaining ¼ cup vegetable oil and season with salt and pepper.
Bake the acorn squash and cauliflower for 35 minutes, until they are soft and have a wonderful caramelized bottom. Let cool completely on the sheet pans.
When the squash has cooled, use a spoon and scrape the squash from the rind. Dispose of the green rind and set the squash aside.
Blending The Soup
You can either use a blender or an immersion blender for this recipe. An immersion blender won't give you the exact same consistency as using a blender, but it is an option.
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In the jar of a large blender (if you don't have a blender jar big enough, blend in batches) combine all of the roasted veggies, garlic cloves, chicken broth, salt, and nutmeg.
Blend the soup on high until completely pureed and buttery smooth.
Pour the blended soup into a large stockpot, and stir in the coconut milk and maple syrup. Bring the soup to a simmer over medium heat, stirring regularly and simmer for 10 minutes. Serve with freshly grated parmesan and thyme leaves!
That's it! This soup is a quick, easy, and healthy meal, perfect for weekday nights during the winter months. This recipe is also great for weekday lunches and meal prep.
Try This!
Instead of using chicken or vegetable stock for this recipe, use a flavour-packed homemade bone broth and instead of coconut milk, use this cashew milk recipe!
More Winter Soup Recipes
If you made this Roasted Acorn Squash and Cauliflower Soup or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Roasted Acorn Squash and Cauliflower Soup
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Print Recipe Pin RecipeIngredients
- 1 Cauliflower large head
- 2 medium Acorn Squash
- ¼ cup Vegetable Oil
- Salt and Pepper to taste
- 4 cloves Garlic
- 4 cups Chicken Broth or vegetable broth to make Vegan
- 400 ml Coconut Milk
- ¼ cup Maple Syrup
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- Thyme optional
- Fresh Parmesan optional
Instructions
- Preheat oven to 400°F
- Cut the acorn squash in half lengthwise and using a spoon, remove and dispose of all seeds.
- Cut the cauliflower and acorn squash into 1" - 1 ½" slices and place on two sheet pans in a single layer.
- Drizzle vegetable oil overtop of each the cauliflower and acorn squash slices. Season with salt and pepper and bake for 35 minutes.
- Let cool completely.
- Using a spoon, scrape the acorn squash from its rind. Dispose of the green rind.
- In the jar of a large blender (if you don't have a blender jar big enough, blend in batches or, you can use an immersion blender instead) combine all of the roasted veggies, garlic cloves, chicken broth, salt, and nutmeg.
- Blend on high until completely pureed and smooth.
- Pour soup into a large stockpot, and stir in the coconut milk and maple syrup.
- Bring soup to a simmer over medium heat, stirring regularly. Simmer for 10 minutes.
- Serve with freshly grated parmesan and thyme (optional).
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We'll email this post to you, so you can come back to it later!
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Diana Muzzo says
This soup is delicious! I love blended soups and this is one of the best that I have ever tried. It is elegant, creamy, and wonderfully comforting, with an unexpected complex flavor. Roasting the vegetables ramps up their flavor and the wickedly genius combination of coconut milk and maple syrup puts it over the top. It is absolutely worth the effort to use the blender. I almost always use my immersion blender but it was not the tool for today. Well done, Whippeditup.com, you nailed it. Thank you for sharing such a tasty and healthy dish.
Jessica says
Thank you so much for the lovely words! So happy that you enjoyed the soup!