Name: Curried butternut squash and cauliflower soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 onion; 1 garlic clove; ½ butternut squash; 1 head small cauliflower, green part removed; 1 Tbsp curry powder; 750 ml stock; 1 stick cinnamon

Curried butternut squash and cauliflower soup

10 Jan 2018

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Curried butternut squash and cauliflower soup

Background

During the winter festivities it’s nice to take it easy sometimes and have something that's actually good for you yet still tastes festive. This vegan, gluten-free curried butternut squash and cauliflower soup is a perfect winter-warmer - healthy & hearty, smelling divine! Serve it with crusty bread or healthy crackers. You can use hot curry powder if you’d like it really spicy, or just scatter some chilli flakes on the top before serving.

Ingredients

1 onion
1 garlic clove
½ butternut squash
1 head small cauliflower, green part removed
1 Tbsp curry powder
750 ml stock
1 stick cinnamon

Instructions

Coarsely chop the onion and garlic. Peel and dice the squash. Cut the cauliflower into 1-inch florets.
Heat a Tbspful of oil in a large pan, and gently sauté the onion for 5 minutes, add the garlic and the curry powder. Stir for a minute then add the squash and stir until they are well coated.
Add the cauliflower then the stock andcinnamon. Bring to a boil and cook for 20- 30 minutes, until tender.
Discard the cinnamon. Using a stick blender, process the soup until you get a smooth, velvety texture.
Taste and season with salt and pepper to your liking.
Serve with a dollop of yogurt (if you like) or some coriander leaves scattered on top and a slice of lemon on the side.