Creamy Butternut Squash and Cauliflower Soup

Creamy Butternut Squash and Cauliflower Soup


1 Medium butternut squash (peeled and diced)

1 Small head cauliflower (rinsed and chopped into small florets)

1 Small sweet onion (quartered)

1 Head garlic 

3 tbsp. Extra virgin olive oil (divided into 2 tbsp. and 1 tbsp.)

1 tbsp. Fresh thyme leaves

1 tsp. Salt

Ground black pepper (to taste)

4 c. Vegetable broth

2-4 tbsp. Farmer Foodie Italian Herb Cashew Parm (plus more to top)


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the diced butternut squash, chopped cauliflower florets, and quartered onion on a baking sheet. Toss with 2 tbsp. of Olive oil, 1 tsp. of Salt, Ground black pepper to taste, and 1 tbsp. of Fresh thyme leaves. 
  3. Slice off the top of the head of garlic and place on the baking sheet. Drizzle with the remaining 1 tbsp. of Olive oil.
  4. Transfer to the oven and roast for about 40-50 minutes, tossing halfway through, until the vegetables are very tender.
  5. Place the vegetables in a medium pot, squeezing the garlic cloves out of its papery skin. Add 4 c. of Vegetable broth and 2-4 tbsp. of Farmer Foodie Italian Herb Cashew Parm and blend with an immersion blender until smooth. For an even smoother pureed soup, blend on high in a standard kitchen blender. Simmer over medium heat for about 5 minutes.
  6. Taste and adjust seasoning (salt and pepper) if necessary. Serve hot with extra Cashew Parm on top and enjoy!

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