Curried Butternut Squash and Cauliflower Soup
Thick, creamy, cozy, Curried Butternut Squash and Cauliflower Soup is as healthy as it is flavorful and delicious!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cups cubed butternut squash, peeled and seeds removed
- 4 cups cauliflower florets
- 1 tablespoon curry powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon corander
- Kosher salt and fresh ground black pepper to taste
- 3 1/2 cups vegetable broth
- 2/3 cup canned light coconut milk, full fat can also be used
- Chopped cilantro and cashews for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2 minutes.
- Add in the butternut squash and sauté another 3 minutes. Add in the cauliflower and all the spices and stir to combine.
- Pour in the vegetable broth and stir everything together. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat to medium-low.
- Simmer the soup until the vegetables are very tender. Turn off the heat and use an immersion stick blender to purée the soup until it's smooth. I usually purée 4-5 minutes for an extra creamy soup.
- Add in the coconut milk and purée until combined. Taste for seasoning then serve the soup topped with chopped cilantro and cashews if desired.
Notes
- The soup can be refrigerated for several days or you can freeze it for several months.
Nutrition
Calories: 180kcal | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Fiber: 7g | Sugar: 8g