This is one of my go-to soups in the winter. I can make a big batch of it and have it last a good chunk of the week. It is a very forgiving recipe so adjust as needed without being scared that you will screw it up. If you want a creamier soup, use half coconut milk and half broth. Alternatively, you can use chicken broth for a richer flavor. My favorite topping is with tahini, roasted mushrooms, dukka, and a little bit of kimchi.
Curried Butternut Squash and Cauliflower Soup
- 1-2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1 tsp curry powder
- 1 tsp cumin powder
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/4-1/2 tsp salt
- pepper to taste
- 4 cups cubed butternut squash*
- 1/2 small head of cauliflower, cut into small florets
- ~4 cups low-sodium vegetable broth
- optional: 1-2 scoops Vital Proteins collagen powder
- 1-2 tsp lemon juice or apple cider vinegar
- optional topping choices: minced cilantro, greek or coconut yogurt, tahini, kimchi, chopped roasted hazelnuts or dukka, roasted mushrooms, avocado
* This roughly translates to one small-medium butternut squash. Kabocha squash is a great alternative in this recipe!
- Heat a large pot (enough to hold 4 cups broth + vegetables) on medium-high heat. Add 1 tbsp oil and onions and sauté until translucent.
- Add garlic, grated ginger and all spices and sauté a few minutes more.
- Add butternut squash and cauliflower and toss in spices. Add vegetable broth to cover vegetables.
- Bring to a boil, then reduce to a simmer, cover and cook for 20-30 minutes or until the vegetables or soft.
- Turn heat off, remove bay leaf (I always forget this!) and with an immersion blender or regular blender, puree soup until smooth. If you’re using a regular blender, best to do this in batches. If you choose to add in collagen protein, blend it in here.
- Transfer back to pot and reheat if needed. Stir in lemon juice or apple cider vinegar and season to taste.
- Store in an airtight container in the fridge for 4-5 days.