Curried butternut squash and cauliflower soup

  • Preparation time:
  • 5 min
  • Total time:
  • 30 min
  • Makes:
  • 4 servings
Curried butternut squash and cauliflower soup

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Curried butternut squash and cauliflower soup

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

Directions

  • 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.

Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.

Nutrition (per serving)

  • Calories
  • 243
  • Protein
  • 10 g
  • Carbohydrates
  • 25 g
  • Fat
  • 14 g
  • Fibre
  • 7 g
  • Sodium
  • 912 mg
  • Excellent source of
  • Vitamin A
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