Roasted vegetables are a staple in our house during winter. Usually we have them as a side dish served with baked fish, seafood, chicken or steak. This time I turned them into a soup for an easy mid-week dinner. Roasted cauliflower and squash soup to be exact. It was delicious! Perfect for those cold winter nights, easy, fast and delicious!

Soups are the perfect way to boost your child’s daily veggie intake. You can either blend using your immersion or stand blender or leave it as a chunky soup. We love smooth, rich soups in our family so I blended to perfection. Panos loves to sprinkle seeds, pumpkin spice, roasted nuts or coconut on top. He picks his toppings and I let him decorate his plate as this makes the whole experience more fun for him. This is a great trick to get your kids to like a certain food. Let them get involved in the kitchen!

How to make the perfect winter vegetable soup

Flavor Base

I pretty much add any vegetable that I have on hand when I make soup. So feel free to add what you have on your fridge. However, the secret is to stick to some staples which every soup needs to be delicious:

  • Carrots
  • Potatoes. You can use any kind. Yams, white or purple sweet potatoes or regular white potatoes.
  • Celery
  • Onions

Those vegetables are an essential flavor base, called mirepoix, which is fundamental for every soup, vegetarian or not.

Main vegetable

On top of the flavor base, you should pick one or two main vegetables. Try to stick with in-season produce as this way the flavor will be better. Today I picked cauliflower and kabocha squash to add in my soup. You can use any other winter vegetables. Some examples are:

  • Broccoli
  • Winter squash, like butternut, acorn, carnival etc
  • Parsnip
  • Rutabaga
  • Beet

However try to stick to one or two main vegetables as you want to taste the main flavor


You have some good options to which liquid to add in your soup. You can use one or a combination of:

  • Chicken stock or bone broth. I would suggest homemade stock if you have the time to slow cook one. Store bought is excellent as well. Just make sure that it has clean ingredients and especially low sodium.
  • Vegetable stock. If you want to keep this dish vegetarian then stick to vegetable stock. Again I would recommend a homemade stock but store bought is just fine.
  • Coconut cream or coconut milk. I love adding coconut cream in my winter soups as it adds extra richness and it helps the soup to bind easier when you blend it.
  • Water. If none of the above are available then you can just use warm water. The flavor will not be quite the same but it will still be delicious

Depending on the soup, I usually add pumpkin spice or cinnamon, cardamon, ginger, turmeric or curry. I like to play around with spices to add extra flavor and color in the soups.

Extra tips

  1. I would not recommend using a bouillon cubes, powders or pastes. Usually they come with lots of preservatives, additives and refined sugars so I would avoid them.
  2. I would suggest to roast your vegetables first. This way your soup will have this deep and rich roasted flavor which we love in our family.
  3. Add some toppings. As I said before, Panos loves to pick his toppings. The possibilities are endless. Our favorites are roasted coconut or pumpkin seeds, chia and hemp seeds, nuts and coconut cream.

Before we get into cooking, take a look on our fish soup, which is one of Panos favorite! For more soup inspiration follow along on Panos Eats Instagram page. So, now that we discussed what you will need to cook the perfect vegetable soup, let’s get into cooking!

Roasted cauliflower and squash soup

Recipe by Panos EatsCourse: DinnerDifficulty: Easy


Prep time


Cooking time




  • 1 medium sized kabocha squash

  • 1 medium sized cauliflower

  • 3 carrots

  • 1 onion

  • 2 celery sticks

  • 2 medium sized yams

  • 1 can full fat coconut cream

  • 1 tsp pumpkin spice

  • 1/2 tsp turmeric

  • 4 tbsp melted coconut oil

  • sea salt and pepper to taste


  • Preheat the oven at 375F (190.56 degrees Celsius)
  • Slice the onion, carrots, yams and celery and add them on a sheet tray
  • Cut the cauliflower into florets and add them on the sheet tray
  • Add the coconut oil, stir and bake for 35-40 minutes
  • Cut the squash in half, place it to another sheet tray with the skin side up and bake for 35-40 minutes
  • You can have both trays on the oven on the same time to save time and energy
  • Scoop out the squash and add it on a large pot along with all the roasted veggies
  • Add the coconut cream, along with the spices and enough water to cover the veggies
  • Boil for 5-10 min and blend

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