Butternut Squash & Cauliflower Soup

I liked the spicy soup with the cool sour cream. I didn’t make any changes and I thought it was perfect just as written!


  • 1large onion, diced
  • 3garlic cloves, peeled and smashed
  • 1apple, cored, peeled and diced
  • 12cauliflower, cut into florets (about 2 cups)
  • 2medium butternut squash, peeled, seeded and cubed (4 cups)
  • 6cups vegetable stock
  • 2teaspoons garam masala
  • 12teaspoon dried chili pepper flakes
  • salt and pepper
  • 12cup low-fat sour cream (optional)


  1. In a large saucepan, sautee the onion and garlic until golden.
  2. Add cauliflower, apples and squash and stir together.
  3. Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
  4. Either with a blender, stick blender or food mill, puree the soup until creamy.
  5. Season with salt and pepper.
  6. If desired, swirl in sour cream.

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