The temperature is finally dropping lower outside and the leaves are starting to change colors! To me, this soup embodies all the colors of October. The colors remind me of the fall leaves changing color and falling to the ground. It’s beautiful. It’s soft orange and cream colors are definitely getting me in the fall mood. It’s about a week away from Halloween and currently 50 degrees right now in Atlanta. All I’m craving to eat lately is anything warm, comforting and food with the flavors of autumn. This soup is all my cravings.

It is so rich and hearty in texture and flavor, but is actually very lean and healthy. Since the main ingredients are vegetables, it’s something you can eat and not feel bad about. It’s a good change opposed to heavy fall soups and chowders. I love to have a cup of this with some buttery garlic bread. It’s all about balance right?! I’m totally that girl that orders a salad with a side of fries. So this is sort of the same thing! Bread is the perfect thing to dip into this sweet and salty delightful bowl of roasted vegetable soup. The flavors soak into the bread and make for a yummy flavor explosion in your mouth.

I used a very small amount of salt and spices in this recipe since the vegetables hold so much flavor themselves. I didn’t think it needed much. It really is so simple to make and so tasty as is! Feel free to add in salt and pepper to your desired amount.

NOTE: If you don’t own an immersion blender, a regular blender will do just fine. Before you transfer the cooked vegetables to a pot, place them in a blender with vegetable broth and blend on high till smooth. After blended, then transfer to the large pot and bring to a boil.



Prep time: 10 minutes

Oven cook time: 20-25 minutes

Total time: 45 minutes


1/2 head cauliflower, broken down into small florets

1/2 butternut squash, peeled and cut into 1 inch chunks

1 sweet onion, large chop

3 tbsp extra virgin olive oil

1 tsp kosher salt

1 tsp ground black pepper

1/4 tsp cayenne pepper

1/2 tsp garlic powder

5 sprigs thyme

3 cups vegetable broth


Roasted cauliflower (roast a whole head of cauliflower if you’d like to use some as toppings)

1/4 cup pepitas


Preheat oven to 350 degrees

In a large bowl, toss together cauliflower, butternut squash, onion, olive oil, salt, pepper, cayenne, garlic powder and thyme.

Remove from bowl and transfer to a baking sheet. You might need to use two baking sheets if it doesn’t all fit on one.

Roast in the oven on the middle rack for 20-25 minutes till vegetables are very tender.

Once tender, take out of the oven and transfer to a large pot. Add in vegetable broth and blend with an immersion blender until there are no chunks left.

Taste the soup and add more salt if needed.

Let soup come to a boil then turn off heat. Serve hot with extra cauliflower and pepitas.

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