A healthy and satisfying vegetable soup recipe, with butternut squash and cauliflower.
There’s no need to add cream to the soup to make it thick and hearty . After cooking down the vegetables, simply puree two cups of the mixture and add it back to the rest of the healthy recipe. The flavors are fantastic, rich with the sweetness of butternut squash and earthiness of cauliflower, and punched up with a shake of dried chile flakes.
There’s no need to add cream to the soup to make it thick and hearty . After cooking down the vegetables, simply puree two cups of the mixture and add it back to the rest of the healthy recipe. The flavors are fantastic, rich with the sweetness of butternut squash and earthiness of cauliflower, and punched up with a shake of dried chile flakes.
Ingredients
Instructions
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 carrot, cut into thin half-circles
- 1 celery stalk, thinly sliced
- 1/4 tsp dried chile flakes
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1 tbsp tomato paste
- 3/4 lb. butternut squash (about 2 1/2 cups)
- 1/2 lb. cauliflower (about 2 cups)
- 1 3/4 cups vegetable broth
- 1 3/4 cups water
- 2 bay leaves
- 1/4 cup minced Italian parsley
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large saucepan set over medium heat.
- Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
- Add the garlic, carrots, celery, dried chile flakes, thyme and salt. Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomato paste and cook for one additional minute.
- Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
- Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
- Stir in the parsley, add salt and pepper (if desired) and serve.