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Cauliflower & Squash Soup

Here's how you make Cauliflower & Squash Soup
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  • Servings: 7
  • Prep: 20m
  • Cook: 60m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2 pounds squash (chopped)
  • 2 pounds cauliflower (chopped)
  • 1/2 pound carrots (chopped)
  • 1 yellow onion
  • 3 cloves garlic (sliced)
  • 2 tablespoons oil (coconut oil)
  • 2 teaspoons minced ginger (jarred)
  • 1 can (160 ml) coconut milk
  • 6 cups vegetable broth
  • 1/2 teaspoon hot sauce (Sriracha sauce)
  • 1 lime (juiced)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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