See Ma's Butternut Squash and Cauliflower Soup
Description
Apple and garam masala add upgraded layers of flavor to this fall-inspired butternut squash and cauliflower soup, making it a delicious option for Thanksgiving.
Ingredients
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1 tablespoon olive oil
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1 large onion, diced
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3 cloves garlic, pressed
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4 cups peeled, seeded, and cubed butternut squash
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2 cups bite-sized cauliflower florets
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1 apple - peeled, cored, and diced
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6 cups vegetable stock
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2 teaspoons garam masala
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1/2 teaspoon red pepper flakes
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salt and ground black pepper to taste
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1/2 cup low-fat sour cream
Directions
1
Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2
Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.