Curried Cauliflower & Squash Soup
Author - Alyssa Rimmer
This Curried Cauliflower and Squash Soup is the perfect creamy texture, packed with veggies and tastes delicious! It's also naturally vegan and freezes well too!
I am so excited about this recipe. I've always loved creamy soups and I have quite a few in the archives that need some updating. I chose this Curried Cauliflower Squash Soup because acorn squash is in season, it's starting to get very chilly here in NYC and it has the BEST flavor!
In all honesty, it's been at least 5 years since I've made this recipe. But as soon as I sliced smelled the sweetness coming from the roasted acorn squash mixed with the savory nature of the curried cauliflower, it was like a flashback. A flashback to my life before New York, when I was living in a studio apartment in Burlington and exploring the world of gluten-free cooking. Makes me smile just thinking about it.
I was also learning how to use my camera which is why my photos were terrible. But the recipes are still delicious which is exactly why, slowly but surely, we'll be updating these old posts and giving them a new and refreshed look!
I'll admit, this soup isn't a one-pot wonder like many of my others. We do need to roast a few things, saute a few things and simmer a few things. But luckily all can be done in less than 45 minutes!
And the end result is SO very worth it. Promise.
This soup is light, creamy, incredibly flavorful, and has the most gorgeous curry-yellow color. It makes you feel healthy just looking at it ????
When it comes to creamy soups, I personally have found that a high-powered blender yields the best texture, BUT I also know that not everyone has one of those.
The lower-budget alternative? An immersion blender.
You can get a great immersion blender for around $25 and with a little elbow grease, it will still give you a velvety smooth texture. Here's the one that I like if you want to check it out!
I'm all about the toppings for creamy soups. I find that while I just adore the smooth texture of the soup itself, having something a little different keeps me interested in the bowl in front of me.
For this Curried Cauliflower Squash Soup, I went with a giant dollop of coconut yogurt, some red pepper flakes, some cilantro and a drizzle of olive oil. I also think pumpkin seeds, hemp seeds, fried garlic, parsley or even coconut cream would be equally delicious!
This soup has reminded me how much I LOVE acorn squash. It's sweetness, combined with the aromatic spices and smokiness from the roasted cauliflower, comes together in what I might describe as one of the best squash soups out there.
It's unique, it's interesting, it's flavorful and it's packed with goodies! Definitely one that you need to whip up when the wind is howling outside and you're craving something warm and cozy.
How to make Curried Cauliflower Squash Soup
More Delicious Soup Recipes To Try:
- Tomato Bisque
- Roasted Broccoli Chowder
- Butternut Squash and Apple Soup
- White Bean and Mushroom Soup
- Roasted Red Pepper + Tomato Quinoa Soup
- Detox Turmeric Lentil Soup
Curried Cauliflower & Squash Soup with Quinoa Flatbread
This Curried Cauliflower and Squash Soup is the perfect creamy texture, packed with veggies and tastes delicious! It's also naturally vegan and freezes well too!
Ingredients
- 1 acorn squash halved with the seeds removed
- 1 head of cauliflower chopped into florets (about 6 cups)
- 1 cup white onion diced
- 1 cup carrot diced
- 1 cup parsnip diced
- 1 garlic cloves crushed
- 2 cups vegetable broth
- 2 cups filtered water
- 1 cup full-fat coconut milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF.In a shallow baking dish, add 1/4 inch of water and place the two squash halved face down. Place in the center of the oven for 20 - 30 minutes.
- While the squash is cooking, toss the cauliflower with 1 tablespoon olive oil and 1 tablespoon curry powder. Add salt and pepper to taste. Place on a baking sheet and roast in the oven for 20 - 25 minutes, turning halfway through.
- On the stovetop, heat the remaining tablespoon of oil in a large saucepan (or dutch oven) and sauté the onions, carrots, parsnips and garlic together until the onions are translucent and the carrots have begun to soften. Add the cauliflower when it is done roasting, and sauté for another few minutes.
- When the squash is done, scoop the flesh out of the skins and add it to the pot. Add the vegetable broth, water, coconut milk, salt, pepper and the remaining curry powder (add more of any if you'd like) and bring the soup to a boil. Turn it down to medium-low and let it simmer for another 10 - 15 minutes.
- Take the soup off the heat and with an immersion blender, or in a high powered blender, puree it until it's smooth and creamy.
- Serve hot and garnish with a touch of coconut milk (or yogurt) if you so choose. Enjoy and stay warm!
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Hi! Everyone is writing about your flatbread, but I don’t see it on this recipe? Where can I find the flatbread everyone is talking about? Sounds amazing, would love to try it with this soup as well!!
This was a very old post that was updated and I don’t have the flatbread recipe updated yet – sorry! I’ll have it up hopefully within the next few weeks 🙂
What a nice soup. Great!!
Thank you so mcuh!!
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With the cost of Quinoa flour being so high I was wondering if buying it in the whole seed form, then use a Vitamix to grind it into flour. I understand doing this doesn’t make as fine as flour. Would this work as a one to one substitute in your recipe? If not, how should I adjust your recipe? Making flour was a cost savings suggested by other websites. Thanks much
Yes! You absolutely can. Just grind it up (I recommend toasting the quinoa first in a dry skillet) and then you can sift it to get any of the larger pieces out that didn’t get ground as fine.
I wanted to write and thank you for the quinoa booklet.
I plan on making the curried cauliflower soup and the quinoa flatbread. I usually make my own curry powder which I’m sure will suit both of these recipes. However, I was wondering what brand or mix of curry you used as I think I would like to use the same.
Thank you for your wonderful tasty recipes.
Hi Yvonne, you know I can’t completely remember what brand I used as I usually get my spices in bulk. I have tried this brand before though, so I definitely recommend it!
Link to buy: http://bit.ly/curry-powder
Marking this as a MUST for this weekend…Question…here in France, Psyllium Husks can be found in almost too many forms..and I want to be sure of the “format” to be able to reproduce your exquisite recipe and do it justice in a flatbread/cracker texture!…In my local épicerie “bio” they sell it in a “bushy” almost pre-steamed format…in tiny black grains (loose…like chia or flax) format…or in a powdered form ..but more rarely (found in the pharmacie here and looking a bit like Metamucil!)….Do you recommend one of these types for gluten-free baking?…Recent, impressed discoverer of your fertile mind and culinary creativity! Thank you for your generous sharing of your myriad ideas!
Hi Donna – I was actually in France recently and so impressed with their understanding of the gluten-free diet. Happy to hear that you’re able to get the ingredients you need. So for the psyllium husks, I use the powder, so it sounds like that would be the best thing to try. I do know that other gluten-free bakers use whole psyllium husks, but I’m not experienced with that so I can’t recommend how to use it. I also like to use guar gum or xanthan gum as binding agent. Hope that helps 🙂 Enjoy the site!! xo
Hi! I don’t have psyllium husks right now, but I do have xanthum gum (which I didn’t know was corn based, thanks for that info!) and was wondering how much of the gum I would put in the recipe?
Honestly, I typically just sub them one for one and in this recipe it works out fine. If the recipe called for a larger amount of psyllium husk, the ratio might be different, but for this one it’s pretty simple. Let me know how it works out for you 🙂 xo!
Ok, thanks! 🙂 I have only used xanthum gum once or twice at this point anyway, so I wasn’t sure how to sub it! I’ll have to give the flat bread a try here in a day or so (when I have some time). 🙂 Have a great Christmas!
LOVE this!! I just found you through the CLEAN blog! Do you think you could sub quinoa flour with chickpea flour or almond flour?? Would is change the texture too much?
Hi Jess – welcome! So happy you found me!
As far as substitutions go, I think that you could easily sub another flour. Chickpea would be fine, but almond flour has different properties, so most likely wouldn’t be the same proportions of liquid. I think you can take it as it goes and if it’s too dry, just add a touch more water. I’m guessing you’ll only need to add with almond flour rather than using less. Hope that makes sense!
Let me know how you like them 🙂
I LOVED it!! I halved the recipe and used almond flour and no onion powder and it worked GREAT!! I paired it with my butternut squash soup! I just blogged about and added your blog to it to make sure they come to your blog to get the recipe! Thanks for an awesome one!
Awesome Jess! So happy the recipe worked out for you. I love the idea of using almond flour, I’m going to have to give that a try. And aren’t these just the perfect accompaniment to soup? Sheesh, I feel like I’m making them 5 times a week now that the weather is so cold 🙂
Thanks for stopping by Jasmine! I absolutely love psyllium husks – I use them in gluten-free baked goods instead of xanthan gum (which is corn based) and they're wonderful. Let me know how they turn out for you or if you use them in any other recipes!
xo Alyssa
Hi Sophie,
How is the cleanse going? You must be almost done by now! I hope you've found some great recipes and are enjoying the new way of life. It definitely changed the way I looked at eating by the time I was done.
Hopefully you made it work with the psyllium husks. I've been using them in baking instead of xanthan gum (which is corn based) in all my baked goods and I love them! Have you tried any other recipes using them?
Let me know how everything is going!
xo Alyssa
Wow!! Found your website through the Clean Community Blog! I've never tried Psyllium husk so I'm totally psyched to try this. Thanks for the awesome share! p.s. sweet blog 🙂
Hi Alyssa,
So I went to Whole Foods to buy Psyllium husk to try your fabulous recipe for quinoa flatbread. I looked in the baking section because I didn't know what psyllium husk was, exactly, and since it was in a baking recipe, I could find it. Anyway, I finally asked someone and the young woman who showed me where it was (in the supplement section under fiber supplements) asked "Are you looking for it for gluten-free baking?" I was like, "Yes!"
Anyway, I went home and today, as I was getting a piece of salmon ready to saute in coconut oil, I thought, as I sprinkled truffle salt on to its moist, pinky flesh, "Wouldn't it be great if I could put some bread crumbs on this?"
Anyway, I thought of the psyllium husk I had bought and that comment about gluten free baking.
So I started the salmon cooking, skin side on the bottom, pink flesh on the top, and then I opened up my jar of psyllium husk– it looked like super fine bread crumbs! So I sprinkled some on top and then, when the bottom started to turn white, I flipped it over and browned the other side (with the husk on it.)
It was delicious! It tasted like panko crumbs, except I knew it was healthy!
I was going to post on my blog about it, but then I thought about what they say in the directions– that taking the product without enough liquid could cause choking.
Do you think that if I posted about coating salmon with the husk and then cooking it it might be dangerous?
I know you're not a doctor or anything, so don't worry– I won't hold you to an answer or sue you or anything.
I more wanted to know if this was something that was a discussion in the gluten-free community? As people are using psyllium in baking and cooking, are there certain precautions one should take?
THANK YOU so much! Your food writing is changing my life!
Hi Sophie,
So happy I can help. It's funny, the cleanse seems so limiting when you think about it, but when you actually start cooking Clean recipes, it's amazing how many recipes you can make. And they're all so yummy too!
I will definitely check out your blog as you're going through the next 21 days! It's such a great way to document your journey. I'm excited for you 🙂
Thank you for all your kind words. I'm happy that my recipes inspire you. I feel so grateful!
Please continue to let me know how it goes!
xo Alyssa
Hi Alyssa,
I checked out the link: so excited! 🙂 My only issue is that I don't know which recipe to try first.
I am keeping a blog about my cleanse–
http://cleansingthenovelist.blogspot.com/
I mention you in my first blog post (raving about your soup, of course) and in the standing page– because reading your blog inspired me to go on the cleanse! So thank you so much for your wonderful writing and passion for life. AND your creativity!
I saw you even have some desserts on there– and I too love SNACKS! So I'm pumped to make my own crackers.
Thanks again!
Sophie
This is in fact Clean! This is by far my favorite soup that I made and the quinoa flatbreads are also clean, so perfect for a lunch (perhaps a pizza or wrap?)!
I recently just added a new category that tags all my Clean posts. I have some treats, snacks, lunch, soups and smoothie ideas on there.
Check them all out here: http://queenofquinoa.blogspot.com/search/label/Clean%20Program
Hope you find something you like! Let me know how it goes. I would love to hear your progress along you 21 day journey 🙂
xo Alyssa
Hi ALyssa,
Just checking– you're going to be my go-to-girl (Queen?) for the Clean program.
This meal is clean, yes? I skimmed the ingredients and I think it just might be!
You are SO TALENTED. I can't wait to try this as part of my 21 Day Cleanse!
Glad you found the recipe! It's just so great isn't it? I made it the other night as a pizza crust and it was awesome! I definitely recommend playing with the flavors – there's so much you can do!
Thanks for sharing the recipe – it looks great! xo Alyssa
Thanks so much for this awesome flatbread recipe! I made it the other day and just blogged about it!! http://gourmetmom.blogspot.com/2012/03/quinoa-flatbread-with-flax-and-chia-i.html
Love your blog! 🙂
Thank you Margarita! I'm glad you found my site! xo Alyssa
Found your website through Tasty Kitchen! It is very pretty… Your recipes are very interesting too. 🙂
So happy you found my recipe! Quinoa flour is amazing – it packs all the protein and flavor that the grain does, but you can use it in so many different wants! To sub the psyllium husk, I would try flaxseed meal. The psyllium is really just used to help bind the bread (so you could try a gum – but if cleansing I would avoid them). You could also try chia meal or straight chia seeds (maybe add a touch more water) and see if that works out. Let me know how it goes – the fresh basil you posted on the Clean site sound divine!
can't wait to try this flatbread. Do you have any suggestions on what I can use in place of the psyllium husk? I don;t have any on hand right now and I really want to try making this flatbread tomorrow.
really love your recipes.
The soup was seriously delicious, but the flatbreads were definitely my favorite part of the meal. I used them again with my last night's dinner as a sandwich bread for pesto chicken. They were perfect! Hope you enjoy 🙂
i dont know what i like more.. the soup or the flatbread! i think i love the creamy cauliflower with acorn!
Hi Junia – love your blog! I'm very intrigued about your flatbread – the whole grains look delicious! Last night I made this again, but made the dough plain, brushed the uncooked flatbreads with olive oil, sprinkled with chili powder and coarse sea salt…paired with black bean soup. Yummy!!! I'll be trying yours next time! 🙂
this quinoa flatbread looks fantastic! paired with curry? yummy! you have awesome recipes on here! i have one too: http://juniakk.blogspot.com/2011/09/quinoa-flatbread.html