Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower

Name: Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 Servings
Ingredients: 2 teaspoons olive oil; 1 medium onion; 3 clove garlic; 2 medium carrots; 2 medium celery stalks; ¾ teaspoon dried thyme; ¼ + ⅛ teaspoon dried chile flakes; ½ teaspoon kosher salt; 1 ½ tablespoon tomato paste; 1 ¼ pound butternut squash; ¾ pound cauliflower; 3 cups vegetable broth; 1 ½ cups water; 2 bay leaves; ¼ cup minced Italian parsley; salt and pepper

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4.7

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
1 hr 5 mins
Servings
6 Servings
Calories
979 kcal
Course
Soup
Cuisine
American

Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower

Lauren Clark

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A recipe for a healthy and satisfying meal - this winter vegetable soup, with butternut squash and cauliflower is one to make again and again.

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Ingredients

Servings

2 teaspoons olive oil
1 medium onion chopped
3 clove garlic minced
2 medium carrots cut into thin half-circles
2 medium celery stalks thinly sliced
¾ teaspoon dried thyme
¼ + ⅛ teaspoon dried chile flakes
½ teaspoon kosher salt
1 ½ tablespoon tomato paste
1 ¼ pound butternut squash about 4 cups
¾ pound cauliflower about 3 cups
3 cups vegetable broth
1 ½ cups water
2 bay leaves
¼ cup minced Italian parsley
salt and pepper to taste

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Instructions

Heat olive oil in a large saucepan set over medium heat.
Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
Add the garlic, carrots, celery, thyme, dried chile flakes and salt. Cook until the vegetables are tender, about 5 minutes.
Stir in the tomato paste and cook for one additional minute.
Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
Let the soup cool for 10 minutes, then transfer 3 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
Stir in the parsley, add salt and pepper (if desired) and serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1.5Cups Calories 97.9kcal (5%) Carbohydrates 20.1g (7%) Protein 2.8g (6%) Fat 1.8g (3%) Saturated Fat 0.2g (1%) Sodium 653.6mg (27%) Fiber 5.6g (22%) Sugar 6.5g (13%)