Appetizers / Soups / Salads

Butternut Squash and Cauliflower soup is for Soup.

Butternut Squash and Cauliflower soup takes 5 minutes to prepare.

Butternut Squash and Cauliflower soup takes 20 minutes to cook.

Butternut Squash and Cauliflower soup makes 6 servings.

The ingredients for Butternut Squash and Cauliflower soup are:

2.5 serving Stahlbush Island Farms - Frozen Diced Butternut Squash - 128g/ 5 oz serving (by CELINEWC)
2 cup Cauliflower, Frozen, Kroger
2 cup Vegetable Broth
.5 cup 2% Milk
1 small Onions, raw
3 clove Garlic
1 tsp Paprika
1 tsp Thyme, ground
.5 tsp crushed red pepper flakes (by TORI7HARRISON)
1 tbsp Extra Virgin Olive Oil

Here is how you make Butternut Squash and Cauliflower soup:

Set pot on saute mode - saute onions in olive oil until transparent; add garlic and saute another minute. Add vegetable broth, squash, cauliflower and spices. Set pot to high pressure for 5 minutes. When finished, blend with immersion blender and stir in milk. If you wish, you may top this with pesto, sunflower seeds, croutons, pumpkin seeds, or cheddar. Hot sauce or cinnamon and nutmeg change the flavor slightly and add variety. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user 75DOWNIN2018.

The nutritional information for Butternut Squash and Cauliflower soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 85.4

• Total Fat: 2.9 g
• Cholesterol: 2.1 mg
• Sodium: 332.5 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.7 g
• Protein: 2.2 g