See Ma's Butternut Squash and Cauliflower Soup

See Ma's Butternut Squash and Cauliflower Soup

Apple and garam masala add upgraded layers of flavor to this fall-inspired butternut squash and cauliflower soup, making it a delicious option for Thanksgiving.

Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
136 Calories

Recipe Instructions

Step 1
Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
Step 2
Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

Ingredients

  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 large onion, diced
  • 2 teaspoons garam masala
  • 3 cloves garlic, pressed
  • 6 cups vegetable stock
  • 1 apple - peeled, cored, and diced
  • 4 cups peeled, seeded, and cubed butternut squash
  • 2 cups bite-sized cauliflower florets
  • 0.5 teaspoon red pepper flakes
  • 0.5 cup low-fat sour cream

Categories

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