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Cauliflower Butternut Squash Soup Recipe

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A comforting and creamy Cauliflower Butternut Squash Soup that is naturally vegan, packed with wholesome vegetables, and enriched with flavorful miso and tamari. This easy stovetop soup blends tender cauliflower and sweet butternut squash with leeks, corn, and a hint of lemon zest for a nourishing meal perfect for any season.

Ingredients

Vegetables

  • 1 medium leek, halved lengthwise, rinsed, and thinly sliced
  • 1 small-medium butternut squash, cut into 3/4-inch cubes (about 4 cups)
  • 1 small head cauliflower, cut into bite-sized florets (about 4 ½ cups)
  • ¾ cups frozen corn
  • 1 ½ tablespoons lemon zest

Liquids and Seasonings

  • 1 ½ tablespoons olive oil (or vegan butter, optional - see note)
  • 2 tablespoons wholewheat pastry flour (or all-purpose, or gluten-free flour)
  • 2 ½ cups vegetable broth (plus more as needed)
  • 1 ½ cups unsweetened nondairy milk
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 ½ tablespoons white miso, dissolved in 2 tablespoons water
  • 1 tablespoon tamari (plus more to taste, optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh lemon juice, to taste

Instructions

  1. Cook leek: Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook for about 4 minutes, stirring occasionally, until softened and fragrant. Then add the cubed butternut squash and cook for an additional 1 minute, stirring to combine.
  2. Add cauliflower, seasonings, and liquids: Add the cauliflower florets to the pan. Sprinkle the wholewheat pastry flour evenly over the vegetables and stir well to coat. Pour in the vegetable broth and unsweetened nondairy milk. Add the bay leaf and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the vegetables are fork tender. Stir occasionally, adding more broth as needed to keep the vegetables submerged.
  3. Add remaining ingredients and finish: Remove and discard the bay leaf. Stir in the dissolved miso, tamari (if using), frozen corn, and lemon zest. Continue to cook until the soup is warmed through, stirring occasionally. Season the soup with salt, freshly ground black pepper, and fresh lemon juice to taste. Adjust tamari as desired for added savoriness. Serve hot.

Notes

  • For a richer flavor, you can substitute olive oil with vegan butter.
  • If you prefer a thicker soup, cook a bit longer uncovered to reduce excess liquid or blend part of the soup for a creamier texture.
  • You can substitute tamari with soy sauce if not avoiding gluten.
  • Use gluten-free flour if required to make this recipe gluten-free.
  • This soup is naturally vegan and dairy-free when using nondairy milk and vegan butter or olive oil.

Find it online: https://recipeplenty.com/cauliflower-butternut-squash-soup-recipe/