Warm and Cozy Chicken Butternut Cauliflower Soup

I love this creamy cauliflower and butternut squash soup. It feels rich. It tastes comforting. You start with diced onion and garlic. You sauté them in olive oil. Then you add cooked chicken thighs, chopped cauliflower, and roasted (or cubed) butternut squash. Next comes bouillon, paprika, thyme, a pinch of red-pepper flakes (if you want heat), vegan cream, water, and then simmer. You stir in vegan Daiya cheese until it melts. Finally, you top it with vegan country-style cream and cooked bacon pieces for texture. It blends smooth. It warms your soul. Especially on chilly days. It’s both hearty and creamy. It’s simple. Yet elegant. And yet flexible to what you have around.

A Bit of History

Soup made from squash and cauliflower has roots in many cuisines. Butternut squash itself comes from mid-20th-century Massachusetts. Charles Leggett crossed gooseneck and Hubbard squash in the 1940s to create a smooth, sweet squash. Locals called it “smooth as butter, sweet as nut.” The hybrid soon spread across the U.S. (juleeho.com, edibleboston.com)

Cauliflower-based soups also carry tradition. In French cuisine, Soup du Barry is a velouté or crème made with cauliflower (and often potatoes), enriched with cream and egg yolk, and named after Madame du Barry (en.wikipedia.org).

So this recipe blends New-World squash history with classic European cream-style soups. Plus, many fall soups developed over time. For example, roasted butternut squash soup became popular in the U.S. during the 20th century, aligning with farm-to-table trends (pantrypursuits.com). So while the soup itself isn’t an old heirloom, the ingredients carry rich stories.

Ingredients and Substitutions

Onion
Olive oil
Chicken thighs (cooked)
Cauliflower
Butternut squash
Organic chicken bouillon (or vegetable broth)
Garlic
Salt
Paprika
Dried thyme
Red pepper flakes (optional)
Vegan country-style cream (e.g., vegan Country Crock)
Water
Vegan Daiya cheese
Cooked bacon pieces (omit or use vegan bacon for vegetarian/vegan)

Possible substitutions:

Onion → shallot or leek
Olive oil → coconut, avocado, or other neutral oil
Chicken thighs → turkey, rotisserie chicken, or tofu tempeh (for vegan)
Chicken bouillon → vegetable broth or mushroom bouillon
Cauliflower → broccoli florets or chopped potatoes (for thickness)
Butternut squash → pumpkin, sweet potato, or acorn squash
Paprika → smoked paprika, chili powder, or sweet pepper powder
Dried thyme → fresh thyme, rosemary, or sage
Vegan cream → coconut milk, cashew cream, or half-and-half (if not vegan)
Vegan Daiya cheese → any melting cheese or nutritional yeast for non-vegan alternatives
Bacon pieces → omit, or use crispy onions or nuts for crunch

Step-by-Step Instructions

Begin by heating olive oil in a large pot. Sauté the diced onion until it softens and turns translucent. Add the minced garlic and cook just until fragrant. Stir in the cooked chicken or a vegan protein substitute. Add the chopped cauliflower and cubed butternut squash, letting them mix with the aromatics.

Pour in the bouillon and water, then bring everything to a gentle simmer. Season the soup with salt, paprika, dried thyme, and red pepper flakes if you’d like some heat. Allow it to simmer until the vegetables are tender and easy to mash with a spoon.

Next, pour in the vegan cream and stir to blend. Add the vegan Daiya cheese and stir until it fully melts into the broth, creating a thick, creamy texture. Taste the soup and adjust the seasonings, adding more salt or spices if needed.

Finally, ladle the soup into bowls. Top each serving with an extra swirl of vegan cream and a sprinkle of cooked bacon or your chosen garnish. Serve hot and enjoy.

FAQ

Can I make this soup ahead of time?
Yes. You can cook it, then refrigerate it. Reheat gently. Add a splash of water or cream if it thickens.

Can I freeze it?
Absolutely. Let it cool. Freeze in airtight containers. Thaw and reheat on the stove. Add extra cream back in if needed.

What if I don’t have vegan cream or Daiya cheese?
You can replace vegan cream with coconut milk, regular cream, or cashew cream. For Daiya, use any melting cheese or stir in nutritional yeast for cheesy flavor.

Can I make it spicy?
Yes. You already have red-pepper flakes. You can add cayenne or hot sauce to taste.

Is this soup gluten-free?
Yes, if your bouillon and other ingredients are gluten-free. Always check labels.

How thick should the soup be?
Aim for creamy, but pourable. If it’s too thick, add water or broth. If too thin, simmer longer to reduce.

Can I omit the chicken?
Certainly. It works fine as a vegetarian or vegan soup without it.