Butternut Squash Soup & Cauliflower Soup – Happy Fall!

Cold, wet weather is approaching. I don’t say this very often but I’m ready for a good storm.  Living on the Central Coast of Oregon for 33 years has made me long for them this time of year. Nothing fits this season better than my cauliflower soup and butternut squash soup recipes.

Which brings me to NESTING, reading good books, watching movies, days of not leaving my cozy home and making good CLEAN comfort food.

Cauliflower Soup and Butternut Squash Soup are two of my favorites to make. I make both very similar and add fun variations depending on my mood and what I am hungry for.

These are two very simple clean recipes. They are easy and delicious, vegan and contain very few ingredients.  They are also low carb, well, all good carbs coming from veggies.

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 You would think these soups have at least one quart of heavy cream in them. In fact they have very little fat. They are rich, creamy and delicious.


3-6 cloves of garlic minced

1 1/2 onion chopped (I like Walla Walla Sweets)

1 tbsp olive oil

1 large head of cauliflower stemmed and chopped into chunks (they don’t have to be tiny but try and make them similar in size)

Chicken broth or water

Salt and pepper to your liking


In a large heavy stock pot add garlic and onion to the olive oil and cook until softened.  Add Cauliflower, coat with onion and garlic mixture.  Add enough broth or water to cover cauliflower and bring to a boil. Turn heat down and simmer until cauliflower is tender.

Remove from heat and let cool slightly. Add all ingredients (do not drain) to a blender.  Be very careful as liquids expand when hot. You could also use an immersion blender directly in the stock pot. Blend until smooth and creamy.  Add blended ingredients back to the stock pot.

Now here is where you can have some fun. Top with toasted walnuts, a dolup of Nonfat Plain Unsweetened Greek Yogurt, fresh herbs and anything else you may desire.


Butternut Squash Soup

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3-6 cloves garlic

1 onion

1 tbsp olive oil

1 butternut squash peeled and cut into 1 inch chunks

1 apple (in the fall I like Honey Crisp) chopped

1 pear chopped

Chicken broth or water

Salt and pepper to your liking


Cook garlic and onion until soft in olive oil in a heavy stock pot.  Add butternut squash and coat with garlic and onion.  Add apple and pear. Cover with liquid and bring to a boil. Turn heat down and simmer until squash is very tender. Let cool. Add all ingredients to blender or blend with the immersion blender. Don’t drain liquid off. Blend until smooth and creamy.  Return to stock pot and warm.

Once again, add toasted nuts, fresh herbs or spices, also good with the Nonfat Greek Yogurt to your butternut squash soup.

Both of these soups do not need to be “lightened” up with creams.  Nut milks would add a nice flavor. They are both so hearty you can serve them as a main dish with a great salad and if you eat bread, make it a good crispy one.

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I hope you enjoy this butternut squash soup recipe. If you try it, please leave a comment below.


2 thoughts on “Butternut Squash Soup & Cauliflower Soup – Happy Fall!”

  1. Shelly, I just made this similar butternut squash soup (omitted the apple and pear as we didn’t have any on hand) and added an unsweetened mixed nut milk (almond, cashew, and hazelnut blend). Chopped avocado and crumbled goat cheese topped it. Delicious! Thanks for the recipe!

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