CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
Provided by DiWriter
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, sautee the onion and garlic until golden.
- Add cauliflower, apples and squash and stir together.
- Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either with a blender, stick blender or food mill, puree the soup until creamy.
- Season with salt and pepper.
- If desired, swirl in sour cream.
Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CREAM OF BUTTERNUT SOUP
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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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ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - SALT
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5/5 (5)Category SoupCuisine AmericanTotal Time 1 hr 5 mins
- Coat both sides of both halves of the butternut squash in about a tablespoon of olive oil and then sprinkle them with 1/2 teaspoon of garlic powder and salt & pepper, to taste. Place the squash face-down on a baking sheet and bake for 50 minutes or until the squash is tender and caramelized.
- Meanwhile, add the remaining 2 tablespoons olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, and some salt & pepper to a large Ziploc bag. Add the cauliflower florets to the bag and shake until everything's coated. Remove the cauliflower from the Ziploc and spread it evenly on the other baking sheet.
- Once the squash has been roasting for 25 minutes, add the cauliflower to the oven. Roast it for 25 minutes.
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5/5 (50)Total Time 30 minsCategory Main CourseCalories 204 per serving
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
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Reviews 5Calories 120 per servingCategory Soup
- In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
- Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
- Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
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