Mark Mitchell's Spicy Squash Cauliflower and Fresh Ginger Soup

Warm up your soul with Mark Mitchell's Spicy Squash Cauliflower and Fresh Ginger Soup—a velvety blend of roasted butternut squash and cauliflower infused with the invigorating flavors of fresh ginger, cumin, and coriander. This hearty, plant-based soup is given a creamy finish with coconut milk and a zesty kick from red chili flakes. Perfect for crisp autumn evenings or cozy winter lunches, it’s as nutritious as it is flavorful. With caramelized roasted vegetables as the foundation and garnished with crunchy pumpkin seeds and fragrant cilantro, this soup is a feast for the senses. Ready in about an hour and serving up to six, it’s an easy yet elevated dish that satisfies vegans and omnivores alike. Whether you’re looking for a spice-kissed starter or a comforting main, this recipe is sure to impress!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium-sized (about 2 lbs) Butternut squash
• 1 medium head Cauliflower
• 3 tablespoons Olive oil
• 2 tablespoons, grated Fresh ginger
• 1 medium, chopped Yellow onion
• 3 minced Garlic cloves
• 5 cups Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons (adjust to taste) Red chili flakes
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons, chopped (optional garnish) Fresh cilantro
• 2 tablespoons (optional garnish) Pumpkin seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Dice it into large chunks, leaving the skin on if easier to roast.

Step 3

Break the cauliflower into large florets. Toss the squash and cauliflower with 2 tablespoons of olive oil, salt, and black pepper. Spread them onto a baking sheet in a single layer.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

Step 6

Stir in the minced garlic, grated ginger, cumin, coriander, and chili flakes. Cook for 1-2 minutes until fragrant.

Step 7

Add the roasted squash and cauliflower to the pot, discarding any squash skin if preferable. Pour in the vegetable broth and bring to a boil, then reduce the heat and simmer for 10 minutes.

Step 8

Using an immersion blender (or working in batches with a stand blender), blend the soup until smooth and creamy. Be cautious of the hot liquid while blending.

Step 9

Stir in the coconut milk and let the soup warm through for 2-3 minutes. Adjust the seasoning with more salt and pepper if needed.

Step 10

Serve hot, garnished with fresh cilantro and pumpkin seeds if desired.

Nutrition Facts

Serving size	(2052.7g)

Amount per serving	% Daily Value*
Calories	1114.3

Total Fat 55.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 5895.7mg	0%
Total Carbohydrate 135.7g	0%
Dietary Fiber 27.7g	0%
Total Sugars 48.2g
Protein 32.8g	0%

Vitamin D 0IU	0%
Calcium 368.7mg	0%
Iron 11.0mg	0%
Potassium 4094.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 11.2%

Carbs: 46.4%