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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!
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5 from 2 votes

Spicy Butternut Squash Soup

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 200kcal

Ingredients

  • ½ butternut squash (medium-sized), peeled, deseeded, and cut into ½" thick slices
  • ½ cauliflower head (medium-sized), broken into florets
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon red chili flakes Double for a spicier soup
  • 1 ½ cups milk (2% or whole), plus more if desired
  • 2 cups vegetable broth
  • 2 ounces sharp cheddar, freshly shredded
  • 2 ounces Parmesan, freshly shredded

Instructions

  • 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.

Nutrition

Calories: 200kcal | Carbohydrates: 14g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1347mg | Potassium: 483mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7505IU | Vitamin C: 36.2mg | Calcium: 289mg | Iron: 1mg