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Curried butternut squash and cauliflower soup

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 and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Coarsely chop the onion and garlic. Peel and dice the squash. Cut the cauliflower into 1-inch florets.
  2. 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.
  3. Add the cauliflower then the stock andcinnamon. Bring to a boil and cook for 20- 30 minutes, until tender.
  4. Discard the cinnamon. Using a stick blender, process the soup until you get a smooth, velvety texture.
  5. Taste and season with salt and pepper to your liking.
  6. Serve with a dollop of yogurt (if you like) or some coriander leaves scattered on top and a slice of lemon on the side.