BUTTERNUT SQUASH AND CAULIFLOWER SOUP
1 large onion, diced
3 garlic cloves, peeled and smashed
1 apple, cored, peeled and diced
1⁄2cauliflower, cut into florets (about 2 cups)
2 medium butternut squash, peeled, seeded and cubed (4 cups)
6 cups vegetable stock
2 teaspoons garam masala
1⁄2 teaspoon dried chili pepper flakes
salt and pepper
1⁄2 cup low-fat sour cream (optional)
DIRECTIONS
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.
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3 garlic cloves, peeled and smashed
1 apple, cored, peeled and diced
1⁄2cauliflower, cut into florets (about 2 cups)
2 medium butternut squash, peeled, seeded and cubed (4 cups)
6 cups vegetable stock
2 teaspoons garam masala
1⁄2 teaspoon dried chili pepper flakes
salt and pepper
1⁄2 cup low-fat sour cream (optional)
DIRECTIONS
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.
WWW.FOOD.COM
CHECK THIS OUT
https://sizzlenutrition.com/mjwrecsics
FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf
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