Butternut Squash Soup Recipe with Cauliflower

This is SUCH a tasty Butternut Squash Soup recipe! This vegan and gluten-free soup is made with cauliflower, which gives it a velvety texture and adds nutrition, and can be made in the Instant Pot, slow cooker, or on your stovetop!

It’s the time of year when winter is getting loooong and everyone is just ready for spring already. At least we have soup. I always say that soup is the saving grace of the winter season. I make different soups every week during these cold, gray months.

Come into my kitchen on any given winter day and you’ll probably find a pot of  Vegetable Lentil Soup , Minestrone Soup , or Instant Pot Vegetable Soup with Beans.

Speaking of the Instant Pot, I went ahead and made this Butternut Squash Soup recipe in the Instant Pot. I’m including directions to make this in your slow cooker or stovetop if you don’t have an IP or just don’t want to use it.

But I love how quick and easy the IP makes this recipe. If you “cheat” and buy pre-chopped vegetables, the whole process is even easier and quicker. We all need easy and quick in our lives, so no shame if you need to cut corners sometimes. It’s still a homemade meal if someone else did the chopping for you!

Recipe Ingredients

Coconut milk gives this Butternut Squash Soup recipe a little creaminess without adding any dairy. Yes, this is a vegan and gluten-free recipe. Don’t worry, you can’t taste the coconut milk at all as it’s just 1/2 cup.

How to Make Butternut Squash Soup in the Instant Pot

This is my preferred method for making this soup as it makes it so quick and easy.

1. You start by sautéing the onions and garlic in the inner pot of the Instant Pot.
2. Next, add the rest of the ingredients, except the coconut milk, to the inner pot.
3. Press the manual button and adjust the timer to 5 minutes. Once the timer beeps, allow the pressure to release naturally.
4. Add the 1/2 cup coconut milk and blend your soup in a large blender (in batches if necessary) until smooth and creamy.

Slow Cooker Instructions

1. Sauté your onion and garlic in a little oil for about 5 minutes. If your slow cooker doesn’t have a pot you can sauté in, then do this in a separate pan and then transfer the cooked onions and garlic to your slow cooker pot.
2. Place the rest of the ingredients, except the coconut milk, in the slow cooker, and cook on low for 5-6 hours or high for 3-4 hours.
3. Add the 1/2 cup coconut milk and blend your soup in a large blender (in batches if necessary) until smooth and creamy.

If you love making soup in your Crock-Pot, you may also enjoy this Slow Cooker Butternut Squash Lentil Soup!

Stovetop Instructions

1. In a large stock pot, sauté your onion and garlic in a little oil for about 5 minutes.
2. Place the rest of the ingredients, except the coconut milk, and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender, about 30-40 minutes.
3. Add the 1/2 cup coconut milk and blend your soup in a large blender (in batches if necessary) until smooth and creamy.

Recipe Tips

• For quicker preparation, use pre-cut butternut squash cubes and pre-cut cauliflower florets. Either purchase them that way or be a meal prep ninja!
• Frozen butternut squash may be used.
• Using an immersion blender will work, but it won’t yield as smooth and creamy of a result.
• If you don’t have a problem with dairy, half and half or heavy cream may be substituted in place of the coconut milk. You an also omit the milk all together.

You can find all of my healthy soup recipes here.

I think you’re ready to make soup delicious soup! I hope you try this one! If you do, it would mean the world to me if you’d come back and leave a star rating. It’s so helpful for other readers.

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