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Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower

Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower

Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 clove garlic, minced
  • 1 carrot, cut into thin half-circles
  • 1 celery stalk, thinly sliced
  • ¼ tsp dried chile flakes
  • ½ tsp dried thyme
  • ¼ tsp salt
  • 1 tbsp tomato paste
  • ¾ lb. butternut squash (about 2½ cups)
  • ½ lb. cauliflower (about 2 cups)
  • 1¾ cups vegetable broth
  • 1¾ cups water
  • 2 bay leaves
  • ¼ cup minced Italian parsley
  • Salt and pepper, to taste

  1. Heat olive oil in a large saucepan set over medium heat.
  2. Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
  3. Add the garlic, carrots, celery, dried chile flakes, thyme and salt. Cook until the vegetables are tender, about 5 minutes.
  4. Stir in the tomato paste and cook for one additional minute.
  5. Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
  6. Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
  7. Stir in the parsley, add salt and pepper (if desired) and serve.