‘Tis the season for all-things butternut squash. And soup. And curry. Apparently, these three things are my love language — as evident by the handful of curried soup recipes on my blog already. See here, here, and here. That said, variety is the spice of life, and one can never have too many soup recipes. Enter: this roasted cauliflower, curry, and leek version.
On Monday night, my sister came over for a casual, fall-inspired dinner. After putting the veggies in the oven, I tried my hand at Thai spring rolls because, appetizers. Although the spring rolls were a borderline disaster — hello, can someone teach me how to assemble those things? — the soup was everything and more. Bless.
Most days, I practice the art of intuitive cooking. I hardly follow recipes, and I err on the side of taste-testing as I go. I like to draw inspiration from cookbooks (like these two), but I also find delicious meals and snacks on Instagram, Pinterest, and beautifully-crafted blogs. Regardless, I hone in on my cravings and sauté / roast / assemble based on what’s in our fridge + pantry. I’m no meal planning purist. Obviously. Instead, I like to get creative and use what we have in our kitchen.
Are you an intuitive cook as well? Or do you follow recipes to a T? If you’re the former, simply use this recipe as inspiration. If you don’t have fresh cauliflower, use carrots instead. Want to add a hint of sweetness? A tablespoon of maple syrup will do. Need more vitamin C in your life? Juice half a lemon and add it in. I encourage you to let your taste buds do the talking. Remember, cooking is only as intimidating as you make it.
Curried Butternut Squash Soup
- 1 medium butternut squash (about 3 cups, chopped)
- 2 cups cauliflower
- 1-2 tbsp avocado oil
- 2 tbsp ghee (I used this)
- 1 leek chopped
- 1 tbsp garlic minced
- 5 sprigs fresh thyme stems removed
- 1 1/2 tbsp curry powder (I used this)
- 2 tbsp nutritional yeast (I used this)
- 3 cups veggie broth (no salt added)
- 2 cups coconut milk (from a can or carton — lite or full-fat will work)
- sea salt and pepper to taste
- Preheat your oven to 400 degrees Fahrenheit. Using a fork, pierce the outside of your butternut squash a few times. Roast the squash, whole, until the outside is browned. You should be able to easily pierce the squash with a knife. This will take approx. 40 minutes.
- While the squash is roasting, add your chopped cauliflower to a parchment-lined baking sheet with 1-2 tablespoons of avocado oil. When the squash is almost done, roast the cauliflower at 400 degrees Fahrenheit for 15-20 minutes.
- Remove the butternut squash and cauliflower from your oven. While they cool, place a large pot over medium heat. Add your ghee, chopped leek (use the white / pale green portion only), minced garlic, thyme (stems removed), curry powder, and nutritional yeast to your pot. Sauté until the leeks are wilted and the curry powder has coated the ingredients (3-5 minutes).
- Peel the skin from your butternut squash, chop the squash into large pieces, and remove the seeds. Add the squash and roasted cauliflower to your large pot. Mix until the veggies are evenly coated in the curry powder, leeks, and herbs.
- Pour in your veggie broth and coconut milk. Bring to a boil. Once it reaches a boil, reduce heat to a simmer and place a lid on your pot. Simmer for 15 minutes.
- Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more broth. Taste and add sea salt + pepper.
- Divide into bowls and dig in! This will make 4-6 servings. Store in the fridge and it will last for up to 5 days.