BUTTERNUT SQUASH AND CAULIFLOWER SOUP
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
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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