Butternut Squash & Cauliflower Soup

For my first recipe on my newly redesigned website, I submit a homemade experiment done right :)

Last week, I baked a butternut squash for the first time in my life in an attempt to make squash "spaghetti". I overcooked it so it came out more like mashed potatoes, but was still very tasty! That day, I only ate half of the squash and I saved the other half for an attempt at butternut squash soup.

I had been looking at a few recipes so had an idea of what I wanted to do, but I also did not want to go to the store and get any new ingredients. Plus, I am a big fan of using what I have in the fridge. I had half a head of cauliflower left over from when I made buffalo cauliflower poppers and califlower steaks.

So I threw it all together with the following rough measurements, and it turned out decent enough for me to eat it all :) 

Enjoy!

Recipe

Ingredients

• 1/2 Baked Butternut Squash
• 1/2 Head Cauliflower
• 1/2 Cup Green Onions
• 4 Cloves Garlic
• 1 Cup Nutritional Yeast
• 1 TBSP Basil
• 1 TBSP Oregano
• 1 TSP Salt
• 1 TSP Pepper
• 1 Cup Soy Milk
• 4 Cups Water
• 2 Vegetable Boullions
• Extra Virgin Olive Oil (EVOO)

Instructions

1. To a pot, add ~2 TBSP EVOO
2. Add minced onions and garlic, sautee for 2-3 mins
3. Add milk and water, bring to boil
4. Add cubed squash and cauliflower
5. Add seasonings and nutritional yeast
6. Cook over medium for 20 minutes
7. Use a hand blender or standard blender to blend all ingredients until smooth
8. Enjoy! :)

 

---

recipe, butternut, squash, cauliflower, vegan