Cauliflower Butternut Squash Soup Recipe
Hearty, comforting soup full of nutritious vegetables with a creamy, delicious flavor. If you don't love cauliflower, you will now.
Servings 8
Ingredients
- 2 T olive oil
- 1 onion, finely chopped
- 4 stalks celery, finely chopped
- 2 quarts chicken stock
- 1 butternut squash
- 1 clove garlic, crushed
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1/2 head cauliflower, chopped into bite sized pieces
- 8-10 large kale leaves, stemmed and chopped
Instructions
- Place olive oil in the bottom of a large stock pot and add onions and celery.
- Sweat on low heat until translucent.
- Add squash, stock, thyme, and salt and pepper.
- Cook until squash is fork tender.
- Add cauliflower and cook until tender.
- Add garlic.
- Using an immersion blender, process soup until partially smooth, but still has some chunks remaining.
- Add kale and cook until wilted.
Notes
If you don’t have an immersion blender, place about two cups at a time in the blender and pulse. Be super careful with hot liquids in the blender, cover the top with a towel before you turn it on in case it comes out.