Curried butternut squash and cauliflower soup


  • Prep Time5 mins
  • Total Time30 mins
  • Makes4 servings
Curried butternut squash and cauliflower soup

Photo: Erik Putz

Your winter warm-up just landed.


  • 1 tsp canola oil

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 2 tsp mild curry powder

  • 3 cups butternut squash, cubed

  • 3 cups cauliflower florets

  • 900-mL carton vegetable broth

  • 165-mL can coconut milk

  • 1/4 cup pepitas, toasted


  • Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, 3 to 4 min. Sprinkle curry powder over mixture. Cook, stirring, 1 min.

  • Add squash, cauliflower and broth. Bring to a boil over high. Simmer until vegetables are very tender, 5 to 7 min.

  • Pour soup, in batches, into a blender. Purée until smooth. Divide among bowls.

  • Whisk coconut milk in a bowl. Drizzle over soup. Sprinkle with pepitas.

Nutrition (per serving)

Calories 243, Protein 10g, Carbohydrates 25g, Fat 14g, Fibre 7g, Sodium 912mg.
Excellent source of Vitamin A.

Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.

This article was originally published on Jan 03, 2020

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