Spicy Butternut Squash and Cauliflower Soup

Serves: 2 cups
Prep time: 30 minutes

What you’ll need:

  • 2 cups chopped cauliflower florets
  • 2 cups chopped butternut squash (I chop it into small rectangles and sometimes buy the precut pack if i’m pressed for time)
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1/4 red onion, diced (about 1/2 cup red onion)
  • 6 cloves garlic, finely chopped
  • 1/2 jalapeño, sliced
  • 1/2 cup full-fat coconut milk
  • 1/2 cup water
  • 1 tsp paprika
  • 2-3 tbsp nutritional yeast (plus more for a cheesier flavor)
  • 1 pinch cayenne pepper (optional)
  • 1 tsp chili sauce (scale back if sensitive to spice)
  • 2 tsp salt plus more to taste
  • Freshly ground pepper
  • Banza chickpeas pasta (or pasta of choice and as needed)


What you’ll want to do:

  1. Pressure cook the cauliflower florets, butternut squash and vegetable broth (I use my Instant Pot and pressure cooked on high for 4 minutes).
  2. While the vegetables are cooking, chop and prepare your other ingredients.
  3. Once cooked, blend the vegetables in your blender (I use my trusty old Nutribullet). I used about 1 cup of the remaining broth with the cooked vegetables.
  4. Heat the oil in a deep skillet or pot and add onion, garlic and jalapeño. Add a pinch of salt here and let this cook for a few minutes until the raw smell disappears.
  5. On medium flame, add the blended cauliflower and squash and let this boil for a few minutes. Add the water to thin it out.
  6. Stir in the coconut milk and continue boiling.
  7. Add the paprika, nutritional yeast, cayanne pepper, salt and pepper.
  8. Finally add the chili sauce and top with cooked pasta to make it a hearty and filling meal.


Recipe Musings: I very accidentally made this soup while actually attempting to make something completely different, but it was a happy accident! Topped with my favorite chickpeas pasta, it turned out to be the perfect winter soup – comforting, spicy and packed with seasonal ingredients.

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