Roasted Cauliflower, Carrot & Squash Soup

Coastal Comfort Food - From Garden to Stove

It's the perfect time of year for squash. The carrots are sweet. And the wind off the sea? Sharp enough to bite.

That’s where this golden, velvety soup comes in — roasted, spiced, and slow-simmered in the cottage kitchen. One bowl = warm hands, full belly, quiet heart.

Ingredients (serves 4–6)

• 1 small cauliflower (florets only)

• ½ squash (I used Crown Prince – any will do)

• 2 medium onions (roughly chopped)

• 4 medium carrots (chopped)

• 1 medium potato (chopped)

• 2 whole bulbs garlic

• Good glug of olive oil

• Sea salt flakes

• Freshly ground black pepper

• ½ tsp chilli flakes (adjust to taste)

• 1 tbsp curry powder

• 1 tsp ground cumin

• 1 tsp ground ginger

• 2 chicken or veg stock cubes

• 100ml cream (optional but dreamy)

• To serve: Homemade bread rolls (duck-egg enriched, of course)

Method

1. Roast the Roots

   • Heat oven to 200°C (180°C fan).

   • Toss cauliflower, squash, onions, carrots, potato, and whole garlic bulbs in a large tray.

   • Drizzle with olive oil, sprinkle with salt, pepper, and chilli flakes.

   • Rub it all in with your hands (the best bit).

   • Roast for 1 hour — until soft, golden, and smelling like autumn.

2. Build the Soup

   • Tip everything into a large soup pan.

   • Squeeze the garlic from its skin (like warm butter).

   • Add another glug of olive oil, then curry powder, cumin, and ginger.

   • Stir until the veg is beautifully coated and fragrant.

3. Simmer

   • Cover with water (just enough to float the veg).

   • Crumble in 2 stock cubes + a pinch of sea salt.

   • Bring to a boil, then simmer 30 mins until everything is melt-in-the-mouth soft.

4. Blend

   • Use a hand blender — carefully (no splatters!).

   • Blend until silky smooth.

   • Stir in 100ml cream for that cliffside luxury.

5. Taste & Serve

   • Adjust salt and pepper.

   • Ladle into warm bowls.

   • Serve with crispy homemade bread rolls — still steaming from the Stove.

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Coastal Notes

• Make it vegan: Skip cream, use veg stock, swirl in coconut milk.

• Herbal boost: Stir in a handful of chopped nettle tops before blending (from the hedge).

• Leftovers: Freezes like a dream — perfect for stormy nights.

• Pair with: A mug of yarrow & chamomile tea.

  
  

This soup is autumn in a bowl — even when the sky is slate grey.

Got a favourite spice twist? Tell me below

Until next time, from the Cornish coast, Sarah @cornishcottagehomestead