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Creamy Butternut Squash and Cauliflower Soup

2-4 servings 
 6 months plus
Prep Time: 45 mins
Total time: 30 mins

The creamiest soup without the cream!

Creamy Butternut Squash Soup



  • Onion
  • Garlic
  • Turmeric
  • Butternut Squash
  • Cauliflower 
  • Basil
  • Parsley
  • Olive oil
  • Red Lentils
  • 1 small Onion/shallot chopped
  • 2-3 cloves of Garlic peeled
  • 1/2 tsp Turmeric
  • 1/2 Butternut Squash de-seeded, pealed and chopped (can use frozen)
  • 7-8 florets of Cauliflower 
  • Handful of Basil leaves
  • Handful of Parsley
  • 1/4 Cup Red Lentils washed 
  • 1 stock cube (reduced salt) with 100ml of water
  • Olive oil
      • Add the butternut squash, cauliflower, onion and garlic into a baking tray and drizzle with olive oil. Roast until slightly brown.

      • Add the veggies to a saucepan with the stock, basil leaves, parsley, red lentils and turmeric. Cook for 15-20mins until the lentils are soft.
      • Use a hand blender or transfer to a blender and blend until smooth and creamy.
      • Serve warm

      My Veggie Bubba's Savoury Plant-Based Thepla is the perfect bread to dip into this comforting Butternut Squash and Cauliflower Soup!

      My Veggie Bubba's Savoury Plant-Based Thepla


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