Butternut Squash and Cauliflower Soup

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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