Roasted Cauliflower and Butternut Squash Soup with Sage
A creamy, comforting Whole30 soup made from slow-roasted cauliflower and butternut squash, infused with fresh sage and garlic. This mediterranean-inspired soups (whole30, gluten free) ready in about 60 minutes pairs divided olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (about 1 medium head) cauliflower florets
- 3 cups peeled and cubed (about 1 small squash) butternut squash
- 4 tbsp, divided olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 8 leaves, chopped fresh sage leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 cups chicken or vegetable broth
- 1/2 cup full fat, canned coconut milk
Instructions
- Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 4 cups cauliflower florets and 3 cups peeled cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread in a single layer and roast for 30-35 minutes until golden and tender, stirring halfway through.
- Step 2: While vegetables roast, heat remaining 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent.
- Step 3: Add 4 minced garlic cloves and 8 chopped fresh sage leaves to the pot, cooking for 1 minute until fragrant.
- Step 4: Transfer the roasted cauliflower and butternut squash to the pot. Pour in 4 cups chicken or vegetable broth and bring to a simmer. Cook for 10 minutes to meld flavors.
- Step 5: Remove from heat and carefully puree the soup using an immersion blender until smooth and creamy.
- Step 6: Stir in 1/2 cup full-fat canned coconut milk, adjusting seasoning with additional sea salt and black pepper to taste. Reheat gently if needed before serving.
Frequently asked questions
How long does Roasted Cauliflower and Butternut Squash Soup with Sage take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Cauliflower and Butternut Squash Soup with Sage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Roasted Cauliflower and Butternut Squash Soup with Sage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Cauliflower and Butternut Squash Soup with Sage for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Cauliflower and Butternut Squash Soup with Sage whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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