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)

Protein 10g, Carbohydrates 25g, Fat 14g, Fibre 7g, Sodium 912mg.

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

This article was originally published on Jan 03, 2020