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Posted by on Mar 23, 2014 in Gluten Free, Soft Foods Phase, Stews and Soups, Thick Liquids Phase, Vegan, Vegetarian | 0 comments

Butternut Squash and Cauliflower Puree Soup

Butternut Squash and Cauliflower Puree Soup

This was my favorite soup when I was recovering from surgery! So hearty and savory, it filled me with warmth. The roasting of the vegetables and garlic give it a nutty, brown sweetness that can’t be beat.

You can make it vegan by using vegetable broth or go traditional with chicken broth instead. This is a large quantity recipe — it freezes beautifully so make a whole batch!


  • 4 tablespoons olive oil
  • 1 large butternut squash, seeds removed, quartered
  • 1 cauliflower, stem removed, cut into florets
  • 5 cloves garlic, whole and in their skins
  • 3 cups low-salt vegetable or chicken broth
  • 1 teaspoon dried thyme
  • salt and black pepper


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Brush the flesh sides of the squash quarters with half the oil. Place them in a foil-lined, shallow baking pan.
  3. Toss the cauliflower florets in the remaining oil. Add them to the same baking pan.
  4. Warp the garlic cloves loosely together in foil and put them on the same baking pan.
  5. Bake the squash, cauliflower, and garlic until the cauliflower has brown edges. (Start checking after about 25 minutes). Remove from the oven and let cool.
  6. Pour the broth in a large pot over medium heat. Or use a crock pot or slow cooker.
  7. Scoop off the squash flesh and put it in the broth.
  8. Add the cauliflower and thyme.
  9. Slice the heads off of the garlic cloves and squeeze the contents of the cloves into the broth.
  10. Bring to a boil, then reduce to low. Simmer for at least 1 hour and let cool.
  11. Puree the soup in a blender or food processor until uniform.
  12. Return to the pot or cooker to heat again when you’re ready to eat. Add salt and pepper to taste.


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