CREAMY BUTTERNUT SQUASH CAULIFLOWER SOUP

5 from 2 votes

Servings people

Calories 254kcal

1 onion, roughly chopped
4-6 cloves garlic, mashed
3 tbsp olive oil or avocado oil
1 large butternut squash halved vertically and seeded (about 3 lbs), or better yet, buy prepackaged cubed butternut squash (I used two packages from Trader Joe's, which is about 4 cups)
1 small cauliflower, chopped into small florets
1 can coconut milk (full fat)
4 cups vegetable broth
1 tbsp turmeric
1 tbsp cumin
1 tsp coriander
2 tsp sea salt
red pepper flakes, salt + pepper to taste, garnish with coconut milk and olive oil

If you don't have pre-packaged butternut squash, peel yours, then slice vertically, scoop out inside, cut into cubes, and set aside.
Add the oil to a large pot over medium heat.
Add onion and sauté for about 5 minutes.
Add mashed garlic and sauté for about 1 minute more.
Add turmeric, cumin, coriander, and sea salt. stir for a minute or so.
Next add the butternut squash, cauliflower, coconut milk, and vegetable broth.
Bring to a light boil, and then cover, reduce heat to low, and simmer for 20-25 minutes.
Scoop the soup into a high speed blender until nice and creamy. You might need to do this twice because this recipe makes a lot of soup!
Adjust seasonings to taste and add any garnishes!