1/1 Photo of Butternut Squash and Cauliflower Soup
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, www.innerharmonynutrition.com
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- 1Heat olive oil in a soup pot and sauté onion until it is translucent.
- 2Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
- 3Add salt and purée the soup using a hand blender or blender.
- 4Ladle into soup bowls and sprinkle parsley flakes (if using).
- 5Infuse love and serve!
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Nutritional Facts for Butternut Squash and Cauliflower Soup
Serving Size: 1 (115 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 58.9
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 212.2 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 2.2 g
- Sugars 2.5 g
- Protein 1.6 g
The following items or measurements are not included: