Silky Butternut Cauliflower Bliss
This creamy butternut squash and cauliflower soup is a warm embrace for the soul. Bursting with flavors from caramelized yellow onions and a hint of nutmeg, it’s not only comforting but also packed with vitamins. Perfect for a chilly evening, this vibrant bowl of goodness is simple to prepare and tastes even better the next day. Just blend, heat, and savor!
ingredients
- 1 medium butternut squash, peeled and cubed
- 1 head of cauliflower, chopped into florets
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2.
Stir in the garlic and cook for an additional minute, until fragrant.
- 3.
Add the cubed butternut squash and cauliflower florets, stirring well to combine. Cook for another 5 minutes.
- 4.
Pour in the vegetable broth, bring to a boil, then reduce the heat to simmer. Cook until the vegetables are tender, about 20 minutes.
- 5.
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- 6.
Stir in the coconut milk and ground nutmeg. Season with salt and pepper to taste. Heat through on low.
- 7.
Serve hot, garnished with fresh parsley. Enjoy!
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