Butternut Cauliflower Soup (Slow Cooker + Instant Pot)

Grab your pressure cooker (or slow cooker!) and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

Helloooooo September!

While everyone was out snagging their first Pumpkin Spice Latte of the season, I was curled up on the couch with a bowl of butternut squash soup.

It’s clear where my Fall loyalties lie, even if it’s not quite technically Fall yet…

Nevertheless, I needed something quick and comforting and a hot steamy bowl of butternut cauliflower soup was a heaping bowl of perfection.

(On a hot Florida day)

#insertjudgementhere

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

Ever the opportunist, I snagged my frozen stash of Fall veggies from the freezer and put them to work so I didn’t have to. And by work, I’m 100% referring to the always-daunting task of peeling and chopping a rock-hard butternut squash. It seems fitting that one of my favorite veggies would play so hard to get, right? Ugh what a pain! By using frozen butternut and cauliflower I was able to save time, money, hassle, and precious sanity.

After all, I don’t have much to begin with!

Of course you could also buy the fresh chopped butternut squash that the grocery stores start stocking this time of year, or even opt for slaying that dragon all by yourself with some trusty knife skills.

In fact, why don’t you bring those baller knife skills over here and come help me in my kitchen! My clumsy fingers thank you ?

And yes I absolutely buy pre-chopped butternut to make this recipe. #wortheverypenny

So whether you follow suit with my shortcut du jour or make use of that beautiful butternut sitting on your counter, you’ve GOT to make this soup! Holy cow it’s delicious!

Butternut Cauliflower Soup (with Instant Pot + Crock Pot Instructions)

:: pin it for later ::

Pressure Cooker Butternut Cauliflower Soup Recipe

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Butternut Cauliflower Soup

Prep

Cook

Total

Yield 6 cups

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

Ingredients

  • 1 onion, diced
  • 1-2 tsp oil for sautéing
  • 2-3 cloves of garlic, minced
  • 1 lb frozen cauliflower
  • 1 lb frozen cubed butternut squash
  • 2 cups vegetable broth
  • 1 tsp paprika
  • 1/2-1 tsp dried thyme
  • 1/4-1/2 tsp red pepper flakes (optional for a little kick)
  • 1/4 tsp sea salt
  • 1/2 cup half and half, milk, or cream (see notes)

TASTY TOPPING OPTIONS:

  • cheddar cheese
  • crumbled bacon (regular... turkey... veggie...)
  • sriracha or hot sauce
  • parmesan and mozzerella cheese
  • sour cream, cheddar, and chives
  • chopped green onions
  • pumpkin seeds
  • sunflower seeds
  • croutons
  • pesto

TOOLS NEEDED:

  • This recipe was developed for a pressure cooker, like the Instant Pot - see post below for slow cooker instructions.

Instructions

  1. Turn pressure cooker to sauté function and heat oil.
  2. Sauté onion until tender and golden, adding the garlic towards the end.
  3. Add cauliflower, butternut, veggie broth, and spices.
  4. NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful zing! You could also give this a fall spiced flavor profile if you'd like by adding cinnamon and nutmeg to taste. I've had it both ways and love it!
  5. Set to high pressure for 5 min.
  6. Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
  7. Once it's complete, turn OFF then switch to vent to quick release the pressure.
  8. The soup should take about 20-25 minutes from sauté to pressure release.
  9. Add half and half (or your choice of dairy)
  10. Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
  11. Top with your choice of toppings and dig in!

Notes

See post below for slow cooker instructions - this soup works great in the crock-pot too!

I opted for half and half for this recipe, which is equal parts cream and milk. You can also use all cream or all milk if you'd like. Even cream cheese would work to add a little creaminess if you're jonesin' for it. All are delicious options, let your tastebuds (and the contents of your fridge!) be your guide. For vegan options, see post below.

Go fresh OR frozen! I opted for frozen cauli and butternut to save time in the cooking and chopping department. Adjust cook times as needed if using fresh veggies, approx. 15 minutes on high pressure should do the trick! The general rule of thumb with pressure cooker soups is that you can always add more time as needed, so don't fret if you're new to using a PC. The forgiveness curve of soup recipes is almost always in your favor!

 

This soup will keep for up to 4-5 days in the refrigerator, as needed. Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!

slow cooker instructions

No pressure cooker? No problem! This soup can easily be made in your handy dandy crock-pot. You can use frozen veggies, fresh veggies, or a mix of the two.

  1. Set slow cooker to high and add chopped cauliflower, cubed butternut squash, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt. Though it’s optional, for max flavor, sauté your onions and garlic first.
  2. Cover and cook for 4-5 hours on high.
  3. Once the veggies are fabulously tender, turn off the crock-pot and add your dairy. Blend using an immersion blender (my favorite space-saving + soup-saving appliance ever!) and you’re good to go. Add any additional seasoning to taste, then pile on the toppings and dig in!

special diets, subs, and swaps

  • For a gloriously vegan soup, you can allow a spoonful or two of the soup to cool and give it a little taste test to decide if you want to add more broth or a creamy element like canned coconut milk or even a little almond milk. I’ve had friends try it with this soup and they loved the results!
  • I opted for frozen veggies for convenience without sacrificing flavor, but you can 100% use fresh veggies, or a mixture of fresh and frozen too! Simply adjust cook times as needed. Fresh veggies take a bit longer to cook but the deliciousness will remain the same!
  • Gluten-free? You’re good to go! This soup is GF and can be topped with anything from pumpkin seeds and cheddar to bacon and chives!

This butternut cauliflower soup is so super versatile! See below for tasty toppings to add to your bowl…

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

 Tasty Toppings

This is the fun part! Grab your favorite accoutrements and get sprinkling! Here are a few tasty topping ideas to get you started; add a few or a bunch!

  • crumbled bacon (regular… turkey… veggie…) and cheddar cheese
  • cinnamon sugar croutons (helloooo savory sweet!)
  • garlic bread croutons
  • a hearty drizzle of sriracha chili sauce
  • parmesan and mozzerella cheese
  • sour cream, cheddar, and chives
  • chopped green onions
  • pumpkin seeds
  • sunflower seeds
  • pesto

Or serve it with your favorite panini for dunking! I’m partial to toasted turkey-gouda-spinach sandwiches dipped in my soups lately.

However you serve it, this soup is sure to rock your spoon. So grab the biggest one you can find and get ready to dive face-first into this bowl of deliciousness!

looking for more pressure cooker recipes?

Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!

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Comments

Stephie

This is SO going on the dinner menu ASAP.

    Jenn

    Yay!!!!! Hope you and the hubster LOVE it!

Stephie

I made this recipe for dinner last night and both the hubs and I loved it! It is super silky and luscious but actually good for you – whaaaat?! Totally delish alongside a good grilled cheese sandwich – just sayin’.

Also – for anyone wondering – I used fresh butternut squash and fresh cauliflower in place of the frozen, so I set my pressure cooker to 15 minutes instead of 5 and it was the perfect amount of time.

    Jenn

    I can’t even begin to thank you for testing it with fresh veg so I have a time to go by – perfecto! You’re the absolute best Stephie, thanks! 🙂

Missy@My Sh!tty Kitchen

Thanks for including the slow cooker version for those of us without pressure cookers! I pinned and will be making when It gets to be soup weather here!

    Jenn

    Happy to help Missy! I hope you adore the soup as much as I do! <3

Jennifer

great photography and great recipe! I’m making this tonight!

Jillena

Amazing recipes! Just wanted to drop a butternut squash tip. Those can be peeled in two minutes with a potato peeler. Use a dish towel to grip the squash!

Diane Markey

Does anyone know how this soup will hold up if frozen? It sounds delicious! Thank you!

    Jenn

    Hey Diane, thank you! I’ve frozen it and loved the results! Since the dairy is added at the end you can simply freeze as much of the soup as you want before adding the milk/cream, then swirl in the cream just before adding your toppings topping and diving in! 🙂

      Diane

      Great. Thank you for the response. Making it this week. Just an FYI….You can get the butternut squash (peeled and cut in chunks) and cauliflower rice at Costco. It’s in the refrigerated vegetable section.

        Jenn

        Super excited you’re making it Diane, thank you! And oh how I wish we had a Costco here — that store really does have it all! 🙂

Jen

This soup cooked perfectly and was so delicious! Thanks for sharing the recipe!

Cindy

Delicious! My sister made this for me, but seeing how easy it was, I’m going to be making it too! I added a little extra salt and it was delicious sans toppings. Then I added a dollop of sour cream, and that was great too! I may try cinnamon next time.

    Jenn

    So super glad you enjoyed it Cindy! Thank you 🙂

Sabrina

Great fall recipe, thank you, love all of these ingredients, including the squash, with the cheddar bacon topping combo, nice!

Darcy

Just made this as my first Instant Pot meal. It was so easy and delicious! I used fresh veggies and the 15 minute setting worked perfectly. Now to master the immersion blender so next time I don’t get soup in my eye. 😉

    Jenn

    Hahaha Darcy I have SO gotten soup in my eye before, so hilarious you mentioned that 😉 So honored that it was your first IP meal and I’m glad you loved it! Cannot wait to hear what you try next! xoxo

Robyn

Hi, I made this delicious soup today in my Instant pot. It was so easy and so much flavor for so little effort! I loved using frozen butternut squash and frozen cauliflower! Thanks for sharing this great recipe 😀

    Jenn

    Thank you Robyn! I’m so glad you enjoyed the soup! 🙂

Emily Krill

This looks fabulous.

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