Butternut Squash and Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot! Ingredients:
1 large onion, diced |
3 garlic cloves, peeled and smashed |
1 apple, cored, peeled and diced |
1/2 cauliflower, cut into florets (about 2 cups) |
2 medium butternut squash, peeled, seeded and cubed (4 cups) |
6 cups vegetable stock |
2 teaspoons garam masala |
1/2 teaspoon dried chili pepper flakes |
salt and pepper |
1/2 cup low-fat sour cream (optional) |
Directions:
1. In a large saucepan, sautee the onion and garlic until golden.
2. Add cauliflower, apples and squash and stir together.
3. Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
4. Either with a blender, stick blender or food mill, puree the soup until creamy.
5. Season with salt and pepper.
6. If desired, swirl in sour cream.
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