Brunch

Cauliflower Butternut squash soup is for Soup.

Cauliflower Butternut squash soup takes 10 minutes to prepare.

Cauliflower Butternut squash soup takes 10 minutes to cook.

Cauliflower Butternut squash soup makes 4 servings.

The ingredients for Cauliflower Butternut squash soup are:

12 steamed cauliflower florets
3 cups of already cooked (microwaved) butternut squash
8 sliced cloves of garlic sauteed in 2 tbsp canola oil
2 cups of fat free milk
1 teaspoon Lawry's season salt

Here is how you make Cauliflower Butternut squash soup:

steam the cauliflower florets till soft. While steaming them, sautee the slivers of garlic in the 2 tbsp of canola oil separately.Mash up the steamed florets, and add in the sauteed garlic.Place the mix in a food processor, add the previously cooked butternut squash ( 3 cups ) and add 2 cups of milk and one teaspoon of Season salt. Process it until smooth. Can serve hot or cold.Number of Servings: 4Recipe submitted by SparkPeople user MARTINFRIED.

The nutritional information for Cauliflower Butternut squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 187.6

• Total Fat: 7.6 g
• Cholesterol: 2.4 mg
• Sodium: 79.6 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 6.1 g
• Protein: 6.9 g

The dietary needs meet for Cauliflower Butternut squash soup is Gluten Free