Cauliflower & Squash Soup

7
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"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
OK

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 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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