Here’s an easy and super quick healthy soup recipe to warm up your winter. It combines cauliflower and butternut squash so you’re getting your potassium and vitamins B6, C and K plus some fiber and folate all in one go.
It’s 21 degrees in Chicago. I wanted to make my creamy dairy-free cauliflower soup recipe but I didn’t have enough cauliflower left. BUT as luck would have it, I just bought a super cute tiny butternut squash at the local market. Done.
This is why I love making soups: you can totally make it up and just make them your own. Butternut squash adds a sweet, nutty flavor to the soup so the resulting cauliflower and butternut squash combination is mild yet layered.
I’m loving making soups an easy and yummy way to eat more plants into our bellies.
Toast up some pine nuts and croutons for an easy crunchy garnish and add a dash of black pepper.
- 2 cups cauliflower, washed and cut into florets
- 2 cups butternut squash, peeled and cut into 1 inch cubes
- 3 cups vegetable broth
- Kosher salt
- Roasted pine nuts
- Ground pepper (optional)
- Add cauliflower florets and vegetable broth into a medium size pot with a lid.
- Bring to boiling, then reduce to a simmer, tightly put on a lid, and cook until the cauliflower is fork tender, about 15-20 minutes.
- Cool for about 5-10 minutes and carefully blend in a blender until the soup is smooth.
- Salt to taste and blend again
- Slice some Brussels sprouts into thin slices. Heat up a skillet with a bit of olive oil and cook the sprouts until they are browned and caramelized.
- Spoon Brussels sprouts on the soup, sprinkle with crunchy roasted pepitas and black pepper.
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