See Ma's Butternut Squash and Cauliflower Soup
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Ingredients1 h 10 m servings 136
Original recipe yields 6 servings
- Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
- Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.
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Per Serving: 136 calories; 5.7 21.3 3.1 8 325 Full nutrition