Roasted Butternut Squash and Cauliflower Soup

Roasted Butternut Squash and Cauliflower Soup

Servings: 4

Prep Time and Cook Time: 30-45 minutes

Source: Cortney Stanchfield, Dear Mr. Parker



  • 1 Small Head Cauliflower Farmer Jones Farm at The Chef's Garden
  • 1 Butternut Squash
  • 1 cup Coconut Cream
  • 3 tbsp Olive Oil
  • 1 Medium Sweet Onion
  • 6 cloves Garlic, Minced
  • 4 cups Vegetable Broth
  • 2 tbsp Plant Butter
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Green Onion or Chives, Chopped (for garnish)
  • Himalayan Pink Salt
  • Peppercorn Black 


  • Preheat the oven to 425 degrees F.
  • Line a large, rimmed baking sheet with parchment paper.
  • In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, olive oil, and salt and pepper to taste. Toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
  • Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
  • Add butter and blend again.
  • Transfer soup to a large pot, add remaining stock and stir to combine. Bring soup to a simmer. Remove from heat and stir in coconut cream. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached. 
  • Garnish with green onion or chives and a few of the roasted cauliflower florets. Enjoy!


  • Michelle

    Hi Peggy! Thank you for letting us know! It has been added to the recipe. Happy cooking.

  • Peggy Missler

    You don’t mention the coconut cream in your recipe is it coconut cream milk or what and how much

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