This week I have another soup recipe to share. Butternut Squash and Cauliflower Soup is a wonderful comfort food on a chilly day, as well as an extra tasty way to get your vegetables. Quick and easy preparation is an added bonus, so there is really no reason not to try this great recipe!
Butternut Squash and Cauliflower Soup
1-2 T. olive oil
1 small onion, diced
2 C. diced butternut squash
3 C. cauliflower florets
4 C. vegetable stock
salt to taste (1/2 tsp. in the original recipe)
Heat the olive oil in a large stock pot over medium-high heat. Sauté the onion in the oil until translucent. Add the squash, cauliflower, and stock and cook over medium-low heat until the vegetables are tender, about 30 minutes (cover the pot with the lid slightly ajar about halfway through cooking time if the vegetables are not softening quickly enough). Add salt to taste and purée the soup (I used an immersion blender). Ladle into bowls and garnish with chopped parsley, roasted pumpkin seeds, and/or sour cream or yogurt. Serves 6.
Note: I used one 10-oz. bag of frozen diced butternut squash and one 10-oz. bag of prepackaged fresh cauliflower florets. I also used Greek seasoning instead of salt, because I was using it in another recipe and it is mostly salt anyway.