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.
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
- 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
- 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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