Creamy Dairy-Free Butternut Squash Cauliflower Soup Recipe
Merriment Design
It only takes 30 minutes to make a healthy, creamy vegetarian soup where you control the salt.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine vegetarian
- 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
- Croutons
- 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.