Creamy Roasted Butternut Squash and Cauliflower Soup


  • 3 cups Del Monte® Pre-cut Butternut Squash
  • 6 cups containers Del Monte® Pre-cut Cauliflower Florets
  • 1 Del Monte® Onion, coarsely chopped
  • 2 tbsp. olive oil
  • 1 tsp. fine sea salt
  • 4 cups low-sodium vegetable broth
  • ½ cup canned coconut milk, plus more for serving
  • 2 tsp. curry powder
  • ¼ cup toasted pumpkin seeds


Preheat oven to 425°F.

On a large baking sheet, toss together squash, cauliflower, onion, oil, and salt. Spread out in an even layer and roast, without stirring, until vegetables are tender and browned, about 30 minutes.

Transfer vegetables to a large saucepan and add broth, coconut milk, and curry powder. Bring to a boil over high heat, then reduce heat to simmer, partially covered, for 15 minutes. Stir occasionally.

Use a hand blender to puree soup until very smooth, or puree in batches in a normal blender.

Divide soup among 4 bowls, drizzle with coconut milk, and sprinkle with pumpkin seeds.

Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 270 Calories from Fat
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 35%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 770mg 33%
Total Carbohydrate 28g 10%
Dietary Fiber 8g 29%
Sugars 8g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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