Butternut Squash, Cauliflower & White Bean Soup

Butternut Squash, Cauliflower & White Bean Soup
Print Recipe
  • 12 ounces pre-cut butternut squash (or 1 medium squash, peeled, seeds removed and diced)
  • 12 ounces pre-cut cauliflower florets (or 1 medium head cauliflower, chopped)
  • 1 small vidalia onion, chopped into 3/4" pieces
  • 2 tablespoons avocado oil
  • 3/4 teaspoon salt, divided, plus more to taste
  • 3/4 teaspoon pepper, divided, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 15 ounce can white beans (like cannellini or great northern), rinsed and drained
  • 32 ounces vegetable broth
  • 2 teaspoons Worcestershire Sauce
  • 3/4 cup canned full fat coconut milk
  • 2 tablespoons maple syrup
  • 3 cloves garlic, roughly chopped
  1. Preheat oven to 425 degrees F and line a baking sheet with nonstick parchment paper.
  2. Add butternut squash, cauliflower and diced onion. Toss with oil and ¼ teaspoon each salt and pepper. Spread in an even layer (it’s ok if there’s some overlap), and roast for 25 minutes, until veggies have golden-brown edges.
  3. While veggies are roasting, combine remaining ingredients in a blender* (so ½ teaspoon each salt and pepper).
  4. When veggies come out of the oven, CAREFULLY scrape into your blend. Then make sure to seal the blender properly / tightly and start blending on the lowest setting, working up from there.
  5. Blend until smooth and creamy. Pour into a pot and bring to simmer (just to heat up), then add more salt and pepper accordingly (I add another ¼ teaspoon each). Enjoy!
  6. Leftovers will keep in the fridge up to 4 days or frozen 2 months.
  7. *You want your blender to hold at least 2 liters; if your blender is smaller, you can add to a pot and use an immersion blender or add HALF of everything in blend in batches).
Your custom text © Copyright 2022. All rights reserved.