BUTTERNUT SQUASH AND CAULIFLOWER SOUP

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Butternut Squash and Cauliflower Soup image

If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com

Provided by InnerHarmonyNutriti

Categories     Pumpkin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 small onion, chopped
2 cups butternut squash, diced
3 cups cauliflower florets
800 ml vegetable stock or 800 ml water, and vegetable soup base
1/2 teaspoon salt
1 tablespoon parsley (to garnish) (optional)

Steps:

  • Heat olive oil in a soup pot and sauté onion until it is translucent.
  • Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
  • Add salt and purée the soup using a hand blender or blender.
  • Ladle into soup bowls and sprinkle parsley flakes (if using).
  • Infuse love and serve!

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