Recipes / Cuisine / Soup

Butternut Squash & Cauliflower Soup

Recipe by Bianca Osbourne

Ingredients

12

Time

1h

Ingredients

This butternut squash and roasted cauliflower soup will be sure to keep you warm and satiated throughout the fall and winter seasons.

Instructions

  1. 1

    In a bowl toss the cauliflower, olive oil, cilantro and salt together; and on one even layer, bake on a baking sheet for 25 minutes, or until well browned.

  2. 2

    Meanwhile, in a thick bottom pot, melt the butter and heat the oil on medium heat. Add the onion, ginger and squash and cook for 5 minutes, until the squash begins to caramelize.

  3. 3

    Add the salt, curry and cinnamon and cook to toast the spices, about 1 minute.

  4. 4

    Add the chicken stock and bring to a boil, reduce to simmer and cook for an additional 15 minutes, or until the butternut is tender.

  5. 5

    Remove from heat and cool for 5 minutes; then add to a blender and blend until smooth.

  6. 6

    To serve, garnish with roasted cauliflower.

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