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.

Course Main Course, Soup

Cuisine American, Indian

Keyword back to school, dinner, gluten free, kid-friendly, vegan, vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 288kcal

Make sure the rice is cooked and set aside.
Meanwhile, Heat the coconut oil in a large soup pot over medium high heat. Add the squash and onions and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and cauliflower and saute, stirring occasionally, until softened, another 10 minutes.
Add the stock, coconut milk, curry powder, and sugar and raise the heat, bringing it to a boil. Reduce heat to a simmer and simmer until veggies are adequately softened and tasty, about 10 minutes. Juice the lime into the soup and stir to combine. Generously season with salt and a bit of pepper. You may need a lot of salt!
To serve, add some rice to a bowl and top with soup. Top with fresh cilantro and serve with lime wedges and jalapeno slices if desired.

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!