Cauliflower & Squash Soup
Recipe: #17906
March 10, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Side Dishes, Soups and Stews, Vegetables, Cauliflower, Squash, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Spring, Kosher Dairy more
"This is a sweet and savoury soup we enjoy often; it has a nice creamy texture I’m sure you will enjoy."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (636.7 g)
- Calories 181.7
- Total Fat - 5.8 g
- Saturated Fat - 1 g
- Cholesterol - 1 mg
- Sodium - 1064 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 6.3 g
- Sugars - 13.1 g
- Protein - 5.4 g
- Calcium - 111.7 mg
- Iron - 1.4 mg
- Vitamin C - 81.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add the coconut oil to a heavy bottomed pot and bring to medium-high heat; toss in the onions and garlic and cook until translucent.
Step 2
Add the remaining ingredients except for the lime juice and bring to a boil; reduce heat to medium and cook for about 45 minutes or until all the vegetables are cooked through and soft.
Step 3
Puree the soup with an emulsion blender. If you do not have an emulsion blender puree the soup in batches in your blender and covering with a clean towel to avoid splatters. (Do not use the blender’s cover or soup will explode form the heat and make a nasty mess.)
Step 4
Ladle into bowls and drizzle with a bit of lime juice just before serving.
Step 5
Enjoy!
Tips & Variations
No special items needed.
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