Curried butternut squash and cauliflower soup
- Prep Time5 mins
- Total Time30 mins
- Makes4 servings
Photo: Erik Putz
Your winter warm-up just landed.
Ingredients
1 tsp canola oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp mild curry powder
3 cups butternut squash, cubed
3 cups cauliflower florets
900-mL carton vegetable broth
165-mL can coconut milk
1/4 cup pepitas, toasted
Instructions
Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, 3 to 4 min. Sprinkle curry powder over mixture. Cook, stirring, 1 min.
Add squash, cauliflower and broth. Bring to a boil over high. Simmer until vegetables are very tender, 5 to 7 min.
Pour soup, in batches, into a blender. Purée until smooth. Divide among bowls.
Whisk coconut milk in a bowl. Drizzle over soup. Sprinkle with pepitas.
Nutrition (per serving)
Protein 10g, Carbohydrates 25g, Fat 14g, Fibre 7g, Sodium 912mg.
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.