Roasted Butternut Squash and Cauliflower Soup

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x


  • 1 butternut squash, (about 3lbs) peeled, seeded and cut in 1-inch chunks
  • 1 head cauliflower, chopped
  • 1 onion, chopped
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 1/2 cup vegetable stock
  • 1 cup non-dairy milk

For the toppings:

  • 2 tbsp olive oil
  • 3 slices prosciutto
  • 1/4 cup goat cheese
  • 34 tbsp non-dairy milk
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/4 cup pomegranates


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a mixing bowl, add the goat cheese, non-dairy milk, chives, and thyme. With a hand held mixer, whip until all ingredients are well blended and the goat cheese takes on a smooth consistency. Allow the mixture to sit at room temperature while you prep the remaining items.
  3. Place butternut squash, cauliflower, and onion in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
  5. Heat a large skillet over medium high heat. Add olive oil and prosciutto and cook until brown and crispy, about 3-5 minutes. Transfer to a paper towel-lined plate.
  6. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash and cauliflower mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in vegetable stock and non-dairy milk, and puree with an immersion blender.
  7. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Garnish with prosciutto, pomegranates, and goat cheese, if desired and serve immediately.