Nourish Your November: Creamy Roasted Butternut Squash & Cauliflower Soup

I served this comforting soup during EDEN Method Fundamentals Class 3 here at Core Potentials, and it was such a hit that I couldn’t resist sharing the recipe with all of you! It’s the kind of dish that fills the room with warmth and conversation, simple, nourishing, and perfect for Vancouver’s cozy November weather.

As the rain returns and the days grow shorter, our bodies naturally crave grounding, warmth, and nourishment. This Creamy Roasted Butternut Squash & Cauliflower Soup offers all that and more, a bowl of golden comfort that supports digestion, immunity, and calm through the darker months.

We believe that food is more than fuel; it’s medicine, connection, and care. This recipe brings all three together in one pot.

Why You’ll Love This Recipe

  • Deeply nourishing: Butternut squash and cauliflower are rich in antioxidants, fibre, and vitamin C; perfect for immune support and gut health in colder months.

  • Anti-inflammatory & dairy-free: Coconut milk adds creaminess without dairy, while warming herbs like rosemary, thyme, and ginger help reduce inflammation and boost circulation.

  • Comforting yet light: It’s rich and velvety without feeling heavy; a balance that makes it ideal for lunch, dinner, or a cozy thermos meal on a rainy fall hike.

  • Simple, make-ahead, and freezer-friendly: Roast your veggies in advance for an easy midweek meal prep win.

Ingredients

Serves 6–8

  • 4 ½ cups butternut squash (peeled, seeded, roasted, chopped)

  • 3 cups cauliflower (chopped, roasted)

  • ¼ cup extra virgin olive oil (divided)

  • 1 yellow onion (chopped)

  • 3 garlic cloves (minced)

  • 1 tsp each: black pepper, dried rosemary, dried thyme, ground ginger, ground sage, sea salt

  • 1 can (400 mL) coconut milk

  • 3 cups vegetable broth

  • 4 tbsp raw pepitas (toasted, for garnish)

  • ½ cup fresh cilantro (chopped, for garnish)

Directions

  1. Roast the veggies:
    Preheat oven to 425ºF (216ºC). Halve the squash, scoop out seeds, and brush with 1 tbsp olive oil. Roast flesh side up for about 45 minutes, until tender, and slightly caramelized.
    On a separate tray, toss cauliflower with 1 tbsp olive oil and roast 25 minutes, until lightly browned.

  2. Cool and prep:
    Once cooled, scoop out the roasted squash flesh and discard the skin.

  3. Build the flavour:
     In an Instant Pot (or large pot on the stove), heat remaining olive oil on Sauté. Add onions and cook 5 minutes until soft.
    Add garlic, herbs, and spices, stirring until fragrant. Add the roasted squash and cauliflower, tossing to coat.

  4. Simmer:
     Deglaze with ½ cup broth, scraping up brown bits. Add remaining broth and coconut milk.

    • Instant Pot: High pressure 5 minutes, natural release 12 minutes.

    • Stovetop: Simmer gently for 15–20 minutes, stirring occasionally.

  5. Blend:
     Puree with an immersion blender until smooth and creamy. Add water or broth to adjust thickness.

  6. Serve:
     Ladle into bowls and top with toasted pepitas and fresh cilantro.

Tips & Variations

  • Add protein: Top with hemp seeds, lentils, or shredded chicken for a complete meal.

  • Make it smoky: Add a pinch of smoked paprika or roasted garlic for deeper flavour.

  • Meal prep magic: Freeze individual portions; they reheat beautifully for busy weeknights.

  • No Instant Pot? The stovetop method works perfectly; just simmer until the veggies are tender enough to blend.

Pair this soup with a slice of sourdough or a simple side salad, and you have a balanced, nutrient-rich meal that feeds body and mind.


The next time the rain starts to fall and you’re craving warmth from the inside out, give this soup a try. Your body (and your taste buds) will thank you.


💚 Krista

Krista LevesqueComment