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Roasted Butternut and Cauliflower Soup with Garlic Herb Pita Chips


  • 1 medium Butternut Squash, chopped into 1-inch cubes
  • 1 head of Cauliflower, chopped into florets
  • 1 medium Onion, quartered
  • 3 Garlic cloves
  • 1 tbsp dried Thyme 
  • 4-6 cups Vegetable stock, divided
  • ½ cup Coconut milk
  • Olive Oil
  • Salt and pepper, to taste
  • Cedar Valley Garlic & Herb Pita chips


  1. Preheat the oven to 425F.
  2. In a large baking tray, combine butternut squash, cauliflower, onion, garlic, dried thyme and olive oil. Add salt and pepper to taste and toss to combine. 
  3. Bake for 20-25 mins, until veggies are soft and tender. 
  4. Transfer veggies to a blender. Add 2-3 cups of stock and puree until smooth. 
  5. Transfer soup to a large pot. Add remaining stock and stir to combine. 
  6. Bring soup to a simmer and then stir in coconut milk.
  7. Taste for salt and pepper. Adjust if needed. 
  8. If the soup is too thick, add water or more vegetable stock until the desired consistency is achieved.
  9. Pour into serving bowls. Drizzle some thick coconut milk, garnish with fresh herbs and crushed Cedar Valley Garlic & Herb Pita chips. Enjoy!

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