CREAMY BUTTERNUT SQUASH CAULIFLOWER SOUP

GLUTEN FREE / PALEO / VEGAN

IMG_0286creamy butternut cauliflower soup by kalejunkie

CREAMY BUTTERNUT SQUASH CAULIFLOWER SOUP

INGREDIENTS

1 onion, roughly chopped
4-6 cloves garlic, mashed
3 tb olive oil or avocado oil
1 large butternut squash halved vertically and seeded (about 3 lbs), or better yet, buy prepackaged cubed butternut squash (I used two packages from Trader Joe’s, which is about 4 cups)
1 small cauliflower, chopped into small florets
1 can coconut milk (full fat)
4 cups vegetable broth
1 tb turmeric
1 tb cumin
1 tsp coriander
2 tsp sea salt
red pepper flakes, salt + pepper to taste, garnish with coconut milk and olive oil

It’s not quite soup weather here YET, but I LOVE it, so get ready to see a bunch of soup recipes over the coming months, starting with this one—CREAMY BUTTERNUT SQUASH CAULIFLOWER SOUP. It’s also really easy and one batch always makes two nights worth of dinner for us. I typically serve it with some sourdough bread for dipping!

 

INSTRUCTIONS

If you don’t have pre-packaged butternut squash, peel yours, then slice vertically, scoop out inside, cut into cubes, and set aside.
Add the oil to a large pot over medium heat.
Add onion and sauté for about 5 minutes.
Add mashed garlic and sauté for about 1 minute more.
Add turmeric, cumin, coriander, and sea salt. stir for a minute or so.
Next add the butternut squash, cauliflower, coconut milk, and vegetable broth.
Bring to a light boil, and then cover, reduce heat to low, and simmer for 20-25 minutes.
Scoop the soup into a high speed blender until nice and creamy.
You might need to do this twice because this recipe makes a lot of soup!
Adjust seasonings to taste and add any garnishes!