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

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 large onion, diced
• ½ teaspoon red pepper flakes
• ½ cup low-fat sour cream
• 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

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.