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
Scale
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
