Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan.
Ingredients 8
1 butternut squash, medium, chopped into 1-inch cubes
1 head cauliflower, chopped into florets
1 spanish onion, medium
2 cloves garlic, minced
1 tbsp sage, fresh, chopped
Extra virgin olive oil
4 cups vegetable stock, divided
1⁄2 cup milk
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Method 4
Preheat oven to 425 F.
In a large baking tray, combine , , , , and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
Transfer vegetables into a blender. Add 2 cups of stock and puree until smooth.
Transfer soup to a large pot, add , and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.