Total Time
Prep 10 mins
Cook 20 mins

If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog,

Ingredients Nutrition


  1. Heat olive oil in a soup pot and sauté onion until it is translucent.
  2. Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
  3. Add salt and purée the soup using a hand blender or blender.
  4. Ladle into soup bowls and sprinkle parsley flakes (if using).
  5. Infuse love and serve!
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