Here’s a savoury recipe for you! First of many.
(paleo, gluten free, sugar free)
This fall has been filled with plenty of squash. I kept accumulating them from friends & the market. I have probably tried every single popular squash there is in the past few months; spaghetti, acorn, delicata, kabocha, pumpkin, sweet mama and of course butternut. There were plenty of stuffed squash dishes, salads, soups and purees made.
This soup recipe is nice and simple, doesn’t take a lot of time and is perfect for a cozy dinner.
In this recipe I used my very own bone broth, for its gut healing properties. In a future post I will explain how I made my own and why it has better health benefits for you as opposed to regular broth. Of course you can just substitute it for a normal chicken broth or a vegetable one & I swear it’ll be just as good.
CAULIFLOWER & BUTTERNUT SQUASH SOUP
1 cauliflower head
1 butternut squash
1 onion (large)
3 garlic cloves
1.5tbsp chana masala curry powder
1tsp cumin powder
6c bone broth (or chicken broth)
STEP BY STEP
Heat up the oil on a frying pan. Slice the onion and chop garlic up very finely, and put on your frying pan. Then in a small bowl mix all the powdered spices together and add to your pan and heat until aromatic. Peel and cube the butternut squash, tear apart the cauliflower. Add the prepped squash and cauliflower into your pot of broth, then bring your homemade bone broth (or chicken broth) to a boil and turn down the heat. Let it simmer for 5 minutes then add the sautéed garlic, onion and spices and cook until the cauliflower and butternut squash are soft. Let it cool down and then with an immersion blender, blend your soup until it’s completely pureed!
**garnished with cilantro & green onion (sour cream is an option too)**