Butternut Cauliflower Soup
Our Butternut Cauliflower Soup is a real feast for the eyes. Packed with nutrients and bursting with flavor, this one-pot recipe is your golden ticket to good health!
Servings: 8
Calories: 109kcal
Ingredients
- 2 cups butternut squash peeled and cubed
- 2 cups cauliflower florets
- 1/3 cup red lentils
- 1 small onion chopped
- 2 tbsp garlic minced
- 2 tbsp extra virgin olive oil
- 2 tsp curry powder
- 3 curry leaves (optional)
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 4 cups low sodium vegetable broth
- 1/4 cup coconut milk
- fresh cilantro, green onions or, Aleppo pepper or paprika for garnish
Instructions
- Heat a Dutch oven over medium high heat.
- Add onion and olive oil. Cook until translucent, about 4 minutes.
- Add garlic, fresh ground pepper, curry powder and curry leaves and cook a minute until fragrant.
- Add cubed squash, cauliflower and lentils. Cover with broth.
- Bring to a boil, reduce the heat and cover. Simmer for 20 minutes.
- Remove the curry leaves from the soup.
- Puree the soup in the Dutch oven with an immersion blender until smooth. Alternatively, transfer to a blender suitable for hot liquids, and work in batches if needed.
- Add coconut milk and stir until combined. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro or sliced green onions and a sprinkle of red pepper or paprika.
Notes
Before pureeing the soup, it's essential to remove the curry leaves as they can create a bitter aftertaste and an unpleasant texture when blended.
If you're concerned about the saturated fat in coconut milk, you can omit it, though this may alter the soup's color and creaminess.
Customize spice levels by adjusting curry powder amounts.
This soup stores well in the fridge for up to a week. You can also freeze it for up to three months. Just reheat on the stove and add a little broth if it's too thick.
Nutrition
Serving: 1cup | Calories: 109kcal | Total Carbohydrate: 13g | Protein: 4g | Total Fat: 5g | Saturated Fat: 2g | Sodium: 302mg | Potassium: 315mg | Dietary Fiber: 4g | Total Sugars: 2g | Vitamin A: 3743IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg