Creamy Cauliflower and Butternut Squash Soup with Miso and Lemon Recipe
Introduction
This creamy Cauliflower Butternut Squash Soup is a cozy, comforting dish perfect for chilly days. Packed with wholesome vegetables and subtle hints of miso and lemon, it’s both nourishing and flavorful. Ready in just 25 minutes, it’s an easy recipe to brighten your weeknight meals.
Ingredients
- 1 ½ tablespoons olive oil (or vegan butter, optional)
- 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)
- 2 tablespoons wholewheat pastry flour (or all-purpose, or gluten-free)
- 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)
- ¾ cups corn (frozen)
- 1 ½ tablespoons lemon zest
- Salt and freshly ground black pepper (to taste)
- Fresh lemon juice (to taste)
Instructions
- Step 1: Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook for about 4 minutes, until softened. Then add the butternut squash cubes and cook for 1 minute, stirring occasionally.
- Step 2: Add the cauliflower florets and sprinkle the flour over the vegetables. Stir well to coat. Pour in the vegetable broth, nondairy milk, bay leaf, and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook for approximately 10 minutes, until the vegetables are tender. Stir occasionally, adding more broth if needed to keep the vegetables mostly covered.
- Step 3: Remove and discard the bay leaf. Stir in the dissolved miso paste, tamari (if using), frozen corn, and lemon zest. Cook until everything is heated through, stirring occasionally. Season with salt and freshly ground black pepper to taste. Finally, add fresh lemon juice and additional tamari as preferred, adjusting the flavors to your liking.
Tips & Variations
- Use vegan butter instead of olive oil for a richer flavor and creamier texture.
- Substitute frozen corn with fresh or canned corn based on availability.
- For a smoother texture, blend part or all of the soup before adding the corn and lemon zest.
- If you prefer a bit of heat, add a pinch of smoked paprika or cayenne pepper while cooking.
- Gluten-free flour works well to make this recipe suitable for gluten intolerance.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of vegetable broth or nondairy milk if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge and reheat before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of nondairy milk?
Yes, you can substitute with regular milk if you don’t require a dairy-free option. Whole milk or any preferred variety will work, though nondairy milk keeps the soup lighter and suitable for vegan diets.
What does the miso paste add to the soup?
Miso paste adds a savory, umami depth to the soup, enhancing the overall flavor with subtle richness without overpowering the vegetables. Dissolving it in water before adding ensures even distribution throughout the soup.
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Creamy Cauliflower and Butternut Squash Soup with Miso and Lemon Recipe
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This creamy and comforting Cauliflower Butternut Squash Soup is a delicious vegan recipe combining roasted butternut squash and cauliflower with aromatic leeks, savory miso, and a hint of fresh lemon zest. Ready in just 25 minutes, it’s a nutritious and flavorful option 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 corn (frozen)
- 1 ½ tablespoons lemon zest
Liquids & Broth
- 2 ½ cups vegetable broth (plus more as needed)
- 1 ½ cups unsweetened nondairy milk
Fats & Oils
- 1 ½ tablespoons olive oil (or vegan butter, optional)
Seasonings & Flavorings
- 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)
Others
- 2 tablespoons wholewheat pastry flour (or all-purpose, or gluten-free)
Instructions
- Cook leek: Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook for about 4 minutes, or until softened and fragrant. Then add the cubed butternut squash and cook for 1 minute to combine the flavors.
- Add cauliflower, seasonings, and liquids: Add the cauliflower florets to the saucepan. Sprinkle the wholewheat pastry flour over the vegetables and stir well to coat everything evenly. Pour in the vegetable broth and unsweetened nondairy milk, then add the bay leaf and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the saucepan and cook for approximately 10 minutes, or until all the vegetables are fork tender. Stir occasionally and add more broth as needed to keep the vegetables submerged.
- Add remaining ingredients: Remove and discard the bay leaf from the soup. Stir in the dissolved white miso, tamari (if using), frozen corn, and lemon zest. Cook until everything is warmed through, stirring occasionally. Season with salt and freshly ground black pepper to taste. Finish by adding fresh lemon juice and additional tamari if desired to enhance the flavor balance.
Notes
- Use vegan butter instead of olive oil for a richer, creamier soup if desired.
- Adjust the thickness of the soup by adding more or less vegetable broth or nondairy milk.
- For a gluten-free version, substitute the wholewheat pastry flour with gluten-free flour.
- This soup can be blended for a smoother texture if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth or nondairy milk if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
Keywords: Cauliflower soup, Butternut squash soup, Vegan soup, Healthy soup, Comfort food, Dairy-free, Gluten-free option
