Name: Creamy Roasted Butternut Squash & Cauliflower Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: US
Ingredients: 1 tablespoon extra virgin olive oil; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 cups cauliflower florets, cut into bite-sized pieces; 1 medium apple (such as Honeycrisp or Gala), peeled, cored, and diced; 6 cups vegetable broth, preferably low-sodium; 2 teaspoons garam masala; 1/2 teaspoon red pepper flakes (or more, to taste); Sea salt and freshly ground black pepper, to taste; 1/2 cup low-fat sour cream or plain Greek yogurt, for garnish

Embrace the autumnal chill with this warmly spiced and deeply comforting soup. Earthy butternut squash and cauliflower harmonize with the subtle sweetness of apple, all enlivened by the aromatic warmth of garam masala. A touch of red pepper flakes adds a delightful hint of heat.

Follow The Directions

01

Step

10 mins

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.

02

Step

1 mins

Add the minced garlic and cook for another minute, until fragrant.

03

Step

0 mins

Add the butternut squash, cauliflower florets, and diced apple to the pot. Stir to combine.

04

Step

0 mins

Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Stir in the garam masala and red pepper flakes.

05

Step

30 mins

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the butternut squash and cauliflower are very tender and easily pierced with a fork.

06

Step

0 mins

Remove the pot from the heat and carefully puree the soup using an immersion blender until smooth and creamy. Alternatively, you can let the soup cool slightly and then puree it in batches in a regular blender (be careful when blending hot liquids!).

07

Step

0 mins

Return the soup to the pot and season with salt and pepper to taste.

08

Step

0 mins

Ladle the soup into bowls and garnish each serving with a swirl of sour cream or Greek yogurt. Serve hot.

For a richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
Adjust the amount of red pepper flakes to your preference. For a milder soup, omit them altogether. For a spicier kick, add a pinch of cayenne pepper along with the garam masala.
If you don't have garam masala on hand, you can substitute with a blend of cinnamon, cardamom, cloves, cumin, and coriander.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.