Savory Butternut Squash Cauliflower Soup: A cozy blend of seasonal goodness.
Indulge in the warmth of a healthy soup during the cold weather season with our delightful savory butternut squash cauliflower soup. This recipe is a harmonious blend of earthy flavors, featuring butternut squash and the mildness of cauliflower. Additionally a blend of aromatic herbs and spices like fragrant onions, leeks, garlic, sage, rosemary gives the soup freshness. As important as the spices, a touch of cumin and fennel seeds create a symphony of fusion flavors that dance on your palate.
The savory butternut squash cauliflower soup process starts with sautéing the aromatics in a large dutch oven or stock pot. This is followed up with gently toasting the spices, including a hint of curry powder, to perfectly marry with the aromatics. Further, a medley of plum tomatoes and cannellini beans along with chicken or vegetable stock simmers to perfection. What’s more, the use of a simple immersion blender, like this easy to use Vitamix, makes taking the creamy texture to the next level. Moreover, the addition of coconut milk lends a velvety texture, while a splash of lime juice brightens up the flavor. The result is a brilliant bowl of comforting wholesome goodness. Each spoonful is a journey through the creamy essence, offering a satisfying and nutritious experience.
Finally, to finish, garnish with a drizzle of extra virgin olive oil and sprinkle with toasted hazelnuts for a delightful crunch that elevates the soup to a culinary experience.
In Summary:
This healthy and delicious butternut squash cauliflower soup is warm and comforting. Importantly, whether you are a seasoned chef or a novice in the kitchen, this recipe is a testament to simplicity meeting sophistication. Additionally, our most popular roasted butternut squash simmered in porcini mushroom broth offers a delicious plant-based delight.
Disclosures:
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Butternut Squash Cauliflower Soup
Equipment
Ingredients
- 2 – 3 tablespoons extra virgin olive oil
- 1 small onion peeled and chopped
- 1 large leek white part only. Rinsed thoroughly. Halved and thinly sliced
- 1 celery stalk chopped
- 5 – 6 garlic cloves peeled and chopped
- 2 inches piece fresh ginger peeled and chopped
- 1 tablespoon fresh sage chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon red pepper flakes optional or to your heat tolerance
- 3/4 teaspoon curry powder
- 3 plum tomatoes remove bud. Roughly chop tomatoes
- 1 medium butternut squash Peeled, seeds removed and diced
- 1 medium head cauliflower Florets only
- 1 – 1 1/4 teaspoons kosher salt adjust to taste for your diet.
- 15 ounces Cannellini beans rinsed thoroughly (1 can)
- 5 – 6 cups vegetable or chicken stock
- 1 cup coconut milk
- 1 lime juiced
- 1/2 cup toasted hazelnuts (Optional) chopped for garnish
Instructions
- In a large stock pot or dutch oven pot, heat olive oil, over medium heat.2 – 3 tablespoons extra virgin olive oil
- Add the Onions and sauté 1 to 2 minutes1 small onion
- Add leeks and celery. Season with a pinch of salt .Sauté 1 to 2 minutes1 large leek, 1 celery stalk
- Add garlic, ginger, sage, rosemary and spices. Cook 30 to 60 seconds5 – 6 garlic cloves, 2 inches piece fresh ginger, 1 tablespoon fresh sage, 2 teaspoons fresh rosemary, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1 teaspoon red pepper flakes, 3/4 teaspoon curry powder
- Add in tomatoes and a pinch of salt. Stir and cook 2 to 3 minutes.3 plum tomatoes
- Add in butternut squash and cauliflower florets. Season with salt. Give it a mix.1 medium butternut squash, 1 medium head cauliflower , 1 – 1 1/4 teaspoons kosher salt
- Add in cannellini beans and stock. Stir. Bring to a boil. Cover and simmer over medium low heat until veggies are tender. 20 to 25 minutes15 ounces Cannellini beans, 5 – 6 cups vegetable or chicken stock
- Turn off heat. Using an immersion blender, blend until smooth.
- Add in coconut milk or your favorite plant-based milk. Stir. Cook over medium heat 3 to 5 minutes.1 cup coconut milk
- Turn off stove. Add in lime juice. Stir.1 lime juiced
- Serve topped with a drizzle of extra virgin olive oil and toasted hazelnuts, if using.1/2 cup toasted hazelnuts (Optional)
Nutrition
Leave a Reply