Best 3 See Mas Butternut Squash And Cauliflower Soup Recipes

Indulge in a symphony of flavors with our Butternut Squash and Cauliflower Soup Trio. This culinary masterpiece features three distinct yet harmonious recipes, each offering a unique take on this classic comfort food. From the classic creamy rendition to a vegan delight and a tantalizing Indian-spiced variation, this trio promises to delight your taste buds and nourish your soul. Whether you're a seasoned soup aficionado or just starting your culinary journey, these recipes are sure to impress. So, gather your ingredients, prepare your taste buds, and embark on a flavor-filled adventure with our Butternut Squash and Cauliflower Soup Trio.

Let's cook with our recipes!

CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Curried Butternut Squash and Cauliflower Soup image

Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Provided by Amanda Vickers

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
1 head cauliflower, broken into florets
2 tablespoons olive oil, or as needed
salt and freshly ground black pepper to taste
¼ teaspoon curry powder
1 onion, cut into large chunks
3 cloves garlic, peeled
4 cups chicken broth
1 cup half-and-half
½ cup cooking sherry
4 tablespoons crumbled goat cheese
4 tablespoons crumbled cooked bacon

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 31.1 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 861.3 mg, Sugar 7.5 g

CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP

Creamy Butternut Squash & Cauliflower Soup image

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

Provided by DiWriter

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, diced
3 garlic cloves, peeled and smashed
1 apple, cored, peeled and diced
1/2 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
1/2 teaspoon dried chili pepper flakes
salt and pepper
1/2 cup low-fat sour cream (optional)

Steps:

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

Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1

BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Butternut Squash and Cauliflower Soup image

If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com

Provided by InnerHarmonyNutriti

Categories Pumpkin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cups butternut squash, diced
3 cups cauliflower florets
800 ml vegetable stock or 800 ml water, and vegetable soup base
1/2 teaspoon salt
1 tablespoon parsley (to garnish) (optional)

Steps:

Heat olive oil in a soup pot and sauté onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and purée the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!

Tips:

Choose ripe and fresh vegetables: This will ensure the best flavor and texture for your soup.
Don't overcrowd the pot: If you add too many vegetables at once, they won't cook evenly. Add them in batches if necessary.
Use a good quality vegetable broth: This will make a big difference in the flavor of your soup. You can also use water, but broth will add more flavor.
Season to taste: Don't be afraid to add salt, pepper, and other spices to your soup. Taste it as you go and adjust the seasonings as needed.
Garnish with fresh herbs: This will add a nice pop of color and flavor to your soup. Some good options include parsley, cilantro, and chives.

Conclusion:

Butternut squash and cauliflower soup is a delicious and healthy dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy texture and sweet flavor, this soup is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy weeknight meal, give this soup a try. You won't be disappointed!