Original recipe from Cookin' Canuck: http://www.cookincanuck.com/2013/01/winter-vegetable-soup-recipe-with-butternut-squash-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 soup. 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.
1.Heat olive oil in a large saucepan set over medium heat.
2.Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
3.Add the garlic, carrots, celery, dried chile flakes, thyme and salt. Cook until the vegetables are tender, about 5 minutes.
4.Stir in the tomato paste and cook for one additional minute.
5.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.
6.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.
7.Stir in the parsley, add salt and pepper (if desired) and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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