Butternut and Caulflower Soup

Butternut Squash Soup 2

Recipe from: me

This soup is so buttery and smooth, yet extremely low in fat. A rare find indeed! I loved it exactly as it came out, yet I still intend to play around with it and find other tasty versions. I’d like to omit the rosemary (which I overuse with squash and sweet potato recipes) and try some other things. Leeks? Red pepper flakes? Thyme? Sage? Oregano? Curry powder? Coriander seeds? And maybe add some more veggies in addition to the cauliflower, like peas or chunks of zucchini or other squash or parsnips or turnips. I love messing around with things.

Ingredients:

  • 1 head of cauliflower
  • 1/2 tbsp. butter
  • 1 onion, diced
  • 3 cloves of garlic
  • 1 1/2 tsp. salt
  • pepper to taste
  • 2 tsp. rosemary
  • 1/4 tsp. Trader Joe’s 21 Seasoning Salute
  • 2 1/2¬†cups water, more or less

Directions:

Rinse, cut, and steam cauliflower. Set aside.

Saute the onion in a small saucepan. When it starts to become translucent, squeeze the garlic through a press and cook for one additional minute. Add the onion and garlic along with 1/2 cup water to a blender and puree. Return the the saucepan. Add the butternut squash and seasonings, along with water until the desired thickness is obtained. Bring to a boil.

Reduce heat to low and add the cauliflower. Taste to check seasonings; refine if necessary. Simmer for several minutes or as long as is convenient.

Serve and enjoy.