Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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