This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!
Last fall, I made a “healthy-ish” beer cheese soup with cauliflower for an Oktoberfest party.
That’s when I discovered the magic that happens when you combine puréed cauliflower and butternut squash.
It’s spoon-lickin’ delicious.
But– as surprising as this may seem– I don’t actually always have beer in the fridge. And I wanted an even healthier version of this rich and filling soup.
This spicy butternut squash soup solved my soup dilemma!
How do you cut butternut squash?
The trick is to use a large, sharp chef’s knife. Insert the pointed end into the squash, and rock the knife back and forth until the squash comes apart.
Scoop out the seeds with a large spoon, and discard. Then, carefully peel and chop the squash.
Can I Use Pre-Cut Butternut Squash?
Yes, you can! Look for it with the refrigerated produce.
Roast the Vegetables for a Soup Base
Most of the flavor in this soup comes from roasting the cauliflower and butternut squash with a little bit of spice.
Roast them until they’re tender, and set aside.
Can I Add More Vegetables?
If you have extra veggies on hand, roast them along with the cauliflower and butternut squash, and purée them with the other vegetables.
Keep in mind that this will work best with meaty veggies like mushrooms, or sweet veggies like sweet bell peppers.
Avoid adding anything bitter (like brussels sprouts or kale).
If you add extra vegetables, you might need to increase the amount of milk or broth that you’re adding to the soup.
Can I Skip the Cheese?
You can skip the cheese, but I’d use a substitute instead of leaving it out entirely.
This soup would probably be delicious with a little nutritional yeast or with puréed cashews– but I haven’t tried it yet. Let me know if you try it first!
Can I Use a Different Cheese?
If you want, swap the cheddar cheese for goat cheese. It’s delicious!
How to Make Spicy Butternut Squash Soup
Next, purée the vegetables along with some broth, milk, and freshly grated cheese. Heat the soup until it’s warmed through, and enjoy!
Quick Tip: Avoid bringing this soup (or any soup with milk) to a boil. The milk could curdle (and your soup would be ruined).
Spicy Butternut Squash Soup
- ½ butternut squash (medium-sized), peeled, deseeded, and cut into ½" thick slices
- ½ cauliflower head (medium-sized), broken into florets
- 2 TB olive oil
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tsp red chili flakes Double for a spicier soup
- 1 ½ cups milk (2% or whole), plus more if desired
- 2 cups vegetable broth
- 2 oz sharp cheddar, freshly shredded
- 2 oz Parmesan, freshly shredded
- Preheat oven to 400ºF.
- Arrange the butternut squash and cauliflower on a single layer on a baking sheet. Arrange the cauliflower florets on a separate baking sheet. Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
- Add the squash to the oven and roast for 20-25 minutes. Roast until both trays of veggies are tender when pierced with a fork.
- Add veggies, milk, broth, and cheese to a soup pot. Use an immersion blender and blend until creamy. Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.Note: Depending on the size of your vegetables, you may need to add more liquid to the soup. Add more milk or broth if desired.
- Warm soup in the soup pot until heated through. Do not boil the soup (boiling could result in curdle milk).Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" until ready to serve.
- Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.