Curried Butternut Squash and Cauliflower Soup

This is one of my go-to soups in the winter. I can make a big batch of it and have it last a good chunk of the week. It is a very forgiving recipe so adjust as needed without being scared that you will screw it up.  If you want a creamier soup, use half coconut milk and half broth.  Alternatively, you can use chicken broth for a richer flavor. My favorite topping is with tahini, roasted mushrooms, dukka, and a little bit of kimchi.

Curried Butternut Squash and Cauliflower Soup

Ingredients

• 1-2 tbsp avocado oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 1 tsp curry powder
• 1 tsp cumin powder
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/4-1/2 tsp salt
• pepper to taste
• 4 cups cubed butternut squash*
• 1/2 small head of cauliflower, cut into small florets
• ~4 cups low-sodium vegetable broth
• optional: 1-2 scoops Vital Proteins collagen powder
• 1-2 tsp lemon juice or apple cider vinegar
• optional topping choices: minced cilantro, greek or coconut yogurt, tahini, kimchi, chopped roasted hazelnuts or dukka, roasted mushrooms, avocado

* This roughly translates to one small-medium butternut squash. Kabocha squash is a great alternative in this recipe!

Directions

1. Heat a large pot (enough to hold 4 cups broth + vegetables) on medium-high heat. Add 1 tbsp oil and onions and sauté  until translucent.
2. Add garlic, grated ginger and all spices and sauté a few minutes more.
3. Add butternut squash and cauliflower and toss in spices. Add vegetable broth to cover vegetables.
4. Bring to a boil, then reduce to a simmer, cover and cook for 20-30 minutes or until the vegetables or soft.
5. Turn heat off, remove bay leaf (I always forget this!) and with an immersion blender or regular blender, puree soup until smooth. If you’re using a regular blender, best to do this in batches.  If you choose to add in collagen protein, blend it in here.
6. Transfer back to pot and reheat if needed. Stir in lemon juice or apple cider vinegar and season to taste.
7. Store in an airtight container in the fridge for 4-5 days.

XO

-S