Butternut Squash and Cauliflower Soup

Submitted by InnerHarmonyNutriti

"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"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups butternut squash, diced
• 3 cups cauliflower florets
• 800 ml vegetable stock or 800 ml water, and vegetable soup base
• 1⁄2 teaspoon salt
• 1 tablespoon parsley (to garnish) (optional)

directions

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!

Reviews

[dawetl]

Rather bland. Doctored it up by adding sweet potatoes, curry, paprika and pepper. Next time I will roast the vegetables and include sweet potatoes and maybe carrots and garlic while roasting.

 

[micro_ang]

This turned out very tasty. A very healthy recipe too. Keeping this to make again.