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Butternut Squash & Cauliflower Soup

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“Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!”

Ingredients Nutrition

  • 1 large onion, diced
  • 3 garlic cloves, peeled and smashed
  • 1 apple, cored, peeled and diced
  • 12 cauliflower, cut into florets (about 2 cups)
  • 2 medium butternut squash, peeled, seeded and cubed (4 cups)
  • 6 cups vegetable stock
  • 2 teaspoons garam masala
  • 12 teaspoon dried chili pepper flakes
  • salt and pepper
  • 12 cup low-fat sour cream (optional)


  1. In a large saucepan, sautee the onion and garlic until golden.
  2. Add cauliflower, apples and squash and stir together.
  3. Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
  4. Either with a blender, stick blender or food mill, puree the soup until creamy.
  5. Season with salt and pepper.
  6. If desired, swirl in sour cream.

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