Roasted Squash & Cauliflower Soup

A warming, wholesome soup with fresh, zesty flavours.

Squash & Cauliflower Soup

Serves 2 with leftovers (makes 3 servings)

Approximate nutrition per serving: 255kcal / 14.2g fat / 8.7g saturated fat / 25.9g total carbohydrates / 6.9g fibre / 19g net carbohydrates / 12.7g protein (with added collagen protein = 295kcal / 22.7g protein).


  • 1 small carnival squash (about 440g total weight with 230g flesh). Butternut squash also works well.
  • 450g cauliflower, chopped into small florets
  • 50g shallot, roughly sliced
  • 15g fresh ginger, grated
  • 350ml organic chicken stock / bone broth
  • 1 lemon
  • 8 fresh sage leaves
  • Generous handful of fresh thyme leaves
  • 3 tablespoons grass-fed butter, with extra for greasing
  • Sea salt
  • 2 tablespoons grass-fed collagen protein (optional)


  1. Preheat the oven to 200ºC.
  2. Slice the top off the squash and remove the seeds. Place the squash and the lid into a ceramic dish and lightly brush with butter. Roast in the oven until the flesh is tender, about 45-50 minutes depending on the size of squash.
  3. About halfway through cooking the squash, melt a small knob of butter in a large ceramic dish. Put the cauliflower florets, sliced shallot, grated ginger, and the leaves from a few sprigs of thyme into the dish. Roast in the oven for about 15-20 minutes, or until the cauliflower is tender.
  4. When the squash and cauliflower are nearly ready, warm the chicken stock in a small saucepan.
  5. Remove the squash from the oven and cut into rough cubes. Once cool enough to handle, tear the squash skin away from the flesh.
  6. Place the squash cubes, the cauliflower and shallot, and 200ml chicken stock into a blender / soup maker. Blend until combined. Add 3 tablespoons of butter, a generous pinch of sea salt, the zest of half a lemon, 2 teaspoons of lemon juice, and roughly torn sage and thyme leaves. Blend again. Gradually add the remaining chicken stock until the desired consistency is achieved. If including collagen protein, add this at the end before a final blend.
  7. Serve with grated lemon zest and a few herb leaves to garnish.




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