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Roasted Butternut Squash and Cauliflower Soup

I have a not-so-secret confession to make: I love fall. The changing leaves, the crisp cool air, the clothes, (bring on the scarves!) it’s easily one of my favourite seasons. I like to think of fall as summer’s vacation. It’s when we shift from action-packed evenings and boozy BBQs, to cozy stay-at-home nights and warming meals, like soup.

Soup is one of my favourite things to make. There are no rules when preparing it, and sometimes the weirdest concoctions can make for the best meal ever; which is exactly what happened when I made my first batch of soup of the season.

Okay, I know. Roasted butternut squash and cauliflower sound like a pretty normal pairing, but the rest of the ingredients that made it into my latest creation were anything but.

[list type=”4″]

  • White beans
  • Coconut milk
  • Curry powder
  • Kale



These are just a couple of the random ingredients that accompanied my roasted butternut squash and cauliflower in my soup. But they’re also 4 of the ingredients that transformed this soup from “meh” to AWESOME.

Cook up a pot and try it for yourself! But be warned, it might become your new favourite. 😉

Happy and healthy eating!



Roasted Butternut Squash and Cauliflower Soup


6 tablespoons coconut oil divided

1 large butternut squash peeled, seeded and cubed

1 large head of cauliflower

1 tablespoon ground turmeric

4L of organic mushroom stock or other stock of choice

1 large onion, diced

2 heads of garlic, peeled and diced

1 can of small white beans ( I like eden organic because they don’t line their cans with BPA)

1 can organic full fat coconut milk

2 tablespoons curry powder

1 head of kale, ribs removed and chopped

sea salt



[list type=”1″]

  • Preheat oven to 400. On two baking sheets—1 for the butternut squash and 1 for the cauliflower—add 2 tablespoons of coconut oil and 1 teaspoon of sea salt to each sheet. The add turmeric to the cauliflower tray, and toss the veggies on both sheets well to coat evenly.
  • Place your baking sheets in the oven and bake for about 40 mins, turning halfway through. Make sure that you let the cauliflower brown, not burn.
  • In a large saucepan, add remaining coconut oil and saute onion on medium low heat until nice and brown. Add garlic about halfway through.
  • Add curry powder & Kale and saute till the kale is wilted
  • Add mushroom stock and coconut milk bring to a simmer and add butternut squash and cauliflower.
  • Add sea salt to taste and enjoy! Believe me, you will. 😉




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