Curried butternut squash cauliflower soup

Cozy curried butternut squash cauliflower soup recipe! This warm vegetable curry soup with rice is always a hit with the whole family.

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Hello, Rhubarbarians! I'm so excited to share this vegan butternut squash cauliflower soup with you today.

This is a recipe that I make every time my family needs a comforting fall soup for dinner. (see all our soup recipes here)

It's hearty, it's easy, it makes a ton (hello freezer meal), and best of all my kid always goes back for seconds!

Jump to:

• Why you'll love this recipe
• Ingredients and equipment
• Step by step instructions
• Serving suggestions
• Recipe tips and substitutions
• Storing and freezing
• FAQs
• Recipe

Why you'll love this recipe

If you're like me, you want to make a dinner for your family that checks off all the boxes. This is soup is easy and delicious, nutritious and loaded with veggies, mild yet comforting, and super filling.

This is the soup that your 5 year old will ask you to make again and again.

It makes a massive amount, which makes it perfect for meal prep or freezer meals for busy weeknights down the road. YES.

Here's our guide to fresh and healthy fall recipes to try every week of fall!

Ingredients and equipment

Here's what you'll need to make this butternut squash cauliflower curry soup. Full ingredients and instructions are listed in the recipe card at the bottom of this post.

Ingredients:

• Cooked basmati rice. You can swap for any type of your favorite rice, as long as it's cooked before added to the soup.
• Water.
• Coconut oil.
• Vegetables. Butternut squash, onion, garlic, and cauliflower. (Oh hey we wrote a guide to butternut squash if you need it!)
• Vegetable stock. Our favorite is Better Than Bouillon seasoned vegetable base.
• Coconut milk.
• Curry powder.
• Sugar.
• Lime.
• Salt and pepper.
• Optional soup toppings. Fresh cilantro, lime wedges, and jalapeno slices.

Equipment:

• If you don't have cooked rice, you'll need the equipment that you use to cook rice.
• Stove top or cook top.
• Soup pot. You'll need a large one. Our favorite is our 8 quart Green Pan stock pot.
• Measuring cups.
• Measuring spoons.
• Cutting board for chopping veggies.
• Chef's knife for chopping veggies.
• Stirring utensil for stirring the soup and sauteeing the ingredients. We recommend a spoonula!
• Citrus juicer (optional). No need to get fancy. Here's our favorite hand held citrus juicer.
• Bowls and spoons for serving.

Have you tried our vegan cauliflower and potato curry?

Step by step instructions

This soup is really quite easy, makes a TON of food, and takes less than an hour from start to finish. Full instructions are listed in the recipe card at the bottom of this article.

• First, make sure you have cooked rice. Get that cooking if you don't.
• Heat some coconut oil in a soup pot.
• Sautee the onions and squash.
• Add the garlic and cauliflower.
• Add the stock and coconut milk and simmer.
• Add lime juice.
• Season with salt and pepper to taste.
• Serve in a bowl over some rice and top with fresh cilantro, lime slices, and jalapeno slices.

Have you tried our roasted butternut squash with thyme honey butter?

Serving suggestions

This soup is a hearty meal on it's own! We recommend serving it as a main course along with your favorite toppings and a big piece of naan bread.

Recommended toppings:

• Fresh cilantro leaves.
• Lime slices.
• Jalapeno slices.
• Chopped scallions.
• A drizzle of coconut milk.

Recommend sides:

• Naan bread. Store bought or homemade!
• Indian chutneys to serve with naan. Here are 3 to try!
• Vegetarian pulao. Swap the basmati rice for this!

Recipe tips and substitutions

• Make sure that you have cooked rice! I've noted this at the beginning of the recipe, but don't finish the soup and realize you don't have any rice.
• If you don't have basmati rice, any rice of your choice will work.
• Make sure to serve the soup over rice and don't add rice to the soup. The rice will become soggy if left in the soup.
• If 12 servings is too many, you adjust the servings to suit your needs in the recipe card. It will adjust all of the ingredients to the servings you input.
• If sugar isn't your thing, just leave it out! No worries there. It sweetens the soup just a bit.
• If you don't have butternut squash, sub for buttercup squash or delicata squash. Sweet potato would also work, but leave out the sugar.
• Use a vegetable stock that has a flavor that you like. We recommend keeping Better than Bouillon seasoned vegetable base on hand!

Have you tried this spicy carrot soup with coconut milk recipe yet?

Storing and freezing

Storing:

Store any leftover soup in an air tight container in the refrigerator for up to 5 days. Keep the rice in a separate container! Not only will the rice become soggy, but it can also contaminate the soup if left in.

Freezing:

Freeze the soup in an air tight freezer safe container for up to 3 months. Do not freeze the rice in the soup!

Defrost the soup in the refrigerator until the ready or serve or heat from frozen in a pan on the stove top.

FAQs

More soup recipes you'll love:

• Thai curried butternut squash soup
• Hearty vegan pumpkin lentil soup
• Butternut squash leek soup with potatoes and herbs

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

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