See Mas Butternut Squash And Cauliflower Soup Food
SEE MA'S BUTTERNUT SQUASH AND CAULIFLOWER SOUP
Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!
Provided by SP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
- Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 21.3 g, Cholesterol 7.9 mg, Fat 5.7 g, Fiber 4.2 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 324.5 mg, Sugar 6.5 g
ROASTED CAULIFLOWER AND BUTTERNUT SQUASH
Celebrate fall flavors with a simple, delicious dish featuring cauliflower and butternut squash.
Provided by Mary Carter
Categories Fall
Time 40m
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.. Cut squash, cauliflower and onion into 1-inch chunks. Toss with all other ingredients until well combined.. Spread evenly on large cookie sheet with sides. Roast for about 30 minutes, until caramelized.
Nutrition Facts :
CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
Provided by DiWriter
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, sautee the onion and garlic until golden.
- Add cauliflower, apples and squash and stir together.
- Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either with a blender, stick blender or food mill, puree the soup until creamy.
- Season with salt and pepper.
- If desired, swirl in sour cream.
Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1
BUTTERNUT SQUASH AND CAULIFLOWER SOUP
If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a soup pot and sauté onion until it is translucent.
- Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
- Add salt and purée the soup using a hand blender or blender.
- Ladle into soup bowls and sprinkle parsley flakes (if using).
- Infuse love and serve!
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BUTTERNUT SQUASH AND CAULIFLOWER MEDLEY ...
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From littlesproutslearning.co
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- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2 minutes.
- Add in the butternut squash and sauté another 3 minutes. Add in the cauliflower and all the spices and stir to combine.
- Pour in the vegetable broth and stir everything together. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat to medium-low.
- Simmer the soup until the vegetables are very tender. Turn off the heat and use an immersion stick blender to purée the soup until it's smooth. I usually purée 4-5 minutes for an extra creamy soup.
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From happyhealthymama.com
5/5 (3)Total Time 51 minsCategory Soup RecipesCalories 188 per serving
- Press the manual button and adjust the timer to 5 minutes. Once the timer beeps, allow the pressure to release naturally.
- Add the 1/2 cup coconut milk and blend your soup in a large blender (in batches if necessary) until smooth and creamy.
SPICY BUTTERNUT SQUASH AND CAULIFLOWER SOUP RECIPE ...
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CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - FOOD …
Step 2. Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, …
From foodandwine.com
5/5 Servings 12
From foodandwine.com
5/5 Servings 12
- Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.
- Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes. Remove the wax paper. Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the Vegetable Stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.
- Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes. Lightly season the diced squash with salt.
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From kalejunkie.com
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- If you don't have pre-packaged butternut squash, peel yours, then slice vertically, scoop out inside, cut into cubes, and set aside.
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From cookingforkeeps.com
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From cookingforkeeps.com
Cuisine AmericanTotal Time 50 minsCategory Side DishCalories 142 per serving
- Preheat oven to 375 degrees. Split the squash in half lengthwise and remove seeds. Brush with 1 teaspoon of olive oil and sprinkle with 1/4 tsp salt. Place flesh-side down on a large, rimmed baking sheet.
- Remove garlic cloves from head of garlic, keep skin on. Place in a piece of foil, and fold edges up to make a small package. Place the garlic on the sheet pan. Roast vegetables until squash is fork-tender and garlic is roasted, about 45 minutes. Check the garlic at 30 minutes to make sure it's not burning.
- Remove garlic from the pan and remove skins, set aside. If squash is fork-tender after 45 minutes, remove and set aside. Increase the temperature in the oven to 425 degrees. Keep cauliflower on the pan. Pour in 1/4 cup of water and cover with foil. Steam for another 15 minutes until cauliflower is completely soft. IF THE SQUASH WASN'T COMPLETELY FORK TENDER AFTER 45 MINUTES, CONTINUE TO COOK ON THE RACK BELOW OR ON TOP OF THE CAULIFLOWER.
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ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - AHEAD …
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- In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
- Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
- Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
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- Add the cauliflower, saute for about 6-8 minutes until browning. You can also roast the cauliflower if you prefer but the soup has more flavor if you brown the onions for the caramelized taste, so it takes more pans to cook the cauliflower in the oven but it is an option.
- Put the top on the pan and allow to cook for another 5-7 minutes until cauliflower is nice and soft.
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Peel the butternut squash and slice in half. Scoop out the pulp and seeds. Chop into large 1 to 2-inch chunks. Cut cauliflower florets. Peel and quarter an onion. Place the …
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- Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly on the sheet. Use another lined baking sheet if required.
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Category Healthy Butternut Squash RecipesCalories 437 per serving
- Preheat oven to 400°F. Combine squash, parsnips, carrot and onion in a large bowl. Add 2 tablespoons oil, salt, pepper and cayenne; toss well to coat. Divide the vegetables between two 15-by-10-inch baking pans; cover with foil.
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From gatherednutrition.com
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- Start by making the sauce. Heat a heavy bottom pot over medium heat. Once hot, add ghee or butter and stir in onions. Allow to cook for 5 minutes, stirring occasionally.
- Stir in minced garlic and allow to cook for about 30 seconds, then stir in the chopped cauliflower.
- Add the vegetable broth, nutritional yeast, sea salt, and pepper to the pot and give everything a good stir. Reduce heat to a simmer, cover, and cook until cauliflower is fork tender, about 10-12 minutes.
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP • SALT ...
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5/5 (4)Category SoupCuisine AmericanTotal Time 1 hr 5 mins
From saltandlavender.com
5/5 (4)Category SoupCuisine AmericanTotal Time 1 hr 5 mins
- Coat both sides of both halves of the butternut squash in about a tablespoon of olive oil and then sprinkle them with 1/2 teaspoon of garlic powder and salt & pepper, to taste. Place the squash face-down on a baking sheet and bake for 50 minutes or until the squash is tender and caramelized.
- Meanwhile, add the remaining 2 tablespoons olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, and some salt & pepper to a large Ziploc bag. Add the cauliflower florets to the bag and shake until everything's coated. Remove the cauliflower from the Ziploc and spread it evenly on the other baking sheet.
- Once the squash has been roasting for 25 minutes, add the cauliflower to the oven. Roast it for 25 minutes.
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Heat the oil in a deep skillet or pot and add onion, garlic and jalapeño. Add a pinch of salt here and let this cook for a few minutes until the raw smell disappears. On medium flame, add the blended cauliflower and squash and let this boil for a few minutes. Add the water to thin it out. Stir in the coconut milk and continue boiling.
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Apple Recipes More Holidays and Events Dish Type Breads Cakes Salads Smoothies Soups, Stews & Chili Cooking Style BBQ & Grilling Quick & Easy ...
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Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving! Provided by SP. Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes. Time 1h10m. Yield 6. Number Of Ingredients 11
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From therecipes.info
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Oct 8, 2019 - Apple and garam masala add upgraded layers of flavor to this fall-inspired butternut squash and cauliflower soup, making it a delicious option for Thanksgiving.
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Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together.
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SEE MAS BUTTERNUT SQUASH AND CAULIFLOWER SOUP RECIPES
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - AHEAD … In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and... Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until... ...
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From tfrecipes.com
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Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
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From therecipes.info
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From therecipes.info
From therecipes.info
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Peel squash with a heavy-duty vegetable peeler or a decent knife, if you are feeling agile. Cut squash into quarters. Cut cauliflower into 1-2″ pieces. Smash garlic (after peeling). Put all of this into a large bowl. Toss well with olive oil, salt, pepper, and fresh herbs. Be careful when adding rosemary, as it dominates in a dish.
From tastykitchen.com
From tastykitchen.com
BUTTERNUT SQUASH AND CAULIFLOWER RECIPES (43) - SUPERCOOK
SuperCook is way better on the app 1+ million recipes ... Relevance Least ingredients Most ingredients. 43 results. Page 1. Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette. marthastewart.com. It uses raisin, butternut squash, bread, chicken broth, jam, cauliflower Cauliflower and Squash Gratin.
From supercook.com
From supercook.com
SQUASH AND CAULIFLOWER RECIPE - ALL INFORMATION ABOUT ...
See Ma's Butternut Squash and Cauliflower Soup Recipe ... top www.allrecipes.com. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes. Step 2 Puree mixture using an immersion blender or food mill until soup is creamy.
From therecipes.info
From therecipes.info
BUTTERNUT SQUASH AND CAULIFLOWER SOUP RECIPE - ALL ...
See Ma's Butternut Squash and Cauliflower Soup Recipe ... great www.allrecipes.com. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and …
From therecipes.info
From therecipes.info
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