Baby, it’s cold outside! So might we recommend you cozy up with a nice warm bowl of soup? These delicious recipes ain’t your mama’s classic chicken soup either! From scrumptious cauliflower mash to butternut squash to a twist on the classic tomato soup, we’ve got you covered in the soup department. Let’s dive right in!
BUTTERNUT SQUASH SOUP
This is an all-time favorite recipe! It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious. You can whip it up on the stovetop, Crock-Pot and Instant Pot, too.
2 cups vegetable stock
4 cloves garlic, peeled and minced
1 carrot, peeled and roughly chopped
1 Granny Smith apple, cored and roughly chopped
1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
1 white onion, peeled and roughly chopped
1 sprig fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
optional garnishes: extra coconut milk, smoked paprika, or see more ideas above
Add vegetable stock, garlic*, carrot, apple, butternut squash, sage, onion*, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot. Toss to combine.
Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt and pepper as needed.
Serve warm, topped with your desired garnishes.
Creamy Roasted Cauliflower Soup
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.