This cream-less cauliflower and butternut squash soup will hit the spot with your family on cold winter days. It’s hearty, healthy, and vegetarian.
You could say I started off the New Year on the right foot. On day-one of 2013, Tim and I set off for a snowshoe adventure in the woods of Loon, NH. Our boys were happily skiing (without us) as we hiked our way up Loon Mountain and then into the snow-packed woods. It was great exercise, invigorating, and a nice break from what I do most: cook, eat, and blog … with some yoga mixed in!
I could do this every day …
I’m no Ansel Adams, but I sure love this photo (edited in Instagram).
Tim forgot his poles (those are mine in the foreground), but he had no problem making his way up and down this wooded trail. Skiers are permitted in these woods, but given the number of ski trails we saw cut between the trees, it’s clear plenty of skilled skiers are familiar with this area!
Winter inspires me to make soup, so this week, I hit my favorite market — Wilson Farm in Lexington, MA where I live — for a basket of winter veggies. The result: This Cauliflower Butternut Squash Soup. No cream required
This is one of those soups that can be topped with just about anything. For this photo, I garnished with reduced-fat Cheddar cheese and toasted, lightly salted pumpkin seeds. For my boys, I topped the soup with leftover honey-baked ham, diced.
Raw veggies on the left … cooked veggies on the right.
Cream-Less Cauliflower Butternut Squash Soup
Makes 6 Servings
- 1 leek, white and light green part only, cut into ½-inch-thick rounds
- 1 small head cauliflower, trimmed, cored, and cut into 1-inch florets
- 8 ounces peeled butternut squash, cut into ½-inch dice
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- One 32-ounce carton all-natural vegetable broth
- 1/2 cup 1% low-fat milk
- Optional garnish: Shredded, reduced-fat Cheddar cheese, toasted pumpkin seeds
1. Preheat the oven to 425°F.
2. Break the leek rounds apart into little rings, place in a bowl of cold water, and swoosh around to remove any dirt trapped between the layers. Drain well in a colander.
3. Place the leeks, cauliflower florets, squash, 2 tablespoons of the oil, rosemary, salt, and pepper in a large bowl and toss to coat evenly with the oil. Transfer to a large rimmed baking sheet. Bake until the vegetables are golden and the leek rings become crispy, 25 to 30 minutes. Stir well every 10 minutes to ensure even baking.
4. Heat the remaining 1 tablespoon of oil in a large Dutch oven or saucepan over low heat. Add the garlic and cook, stirring frequently, until golden, 30 to 60 seconds. Stir in the cooked vegetables and the broth. Cover, raise the heat to high, and bring to a low boil. Simmer for 5 minutes. Remove from heat, stir in the milk, and let cool slightly.
5. Transfer to a blender and puree in batches until very smooth and creamy. You could also use an immersion blender to puree the soup. Season with salt and pepper to taste and serve with optional toppings.
Nutrition Information per Serving (1 1/3 cups): 130 calories, 8g fat (1g saturated), 480 mg sodium, 13g carbohydrate, 4g fiber, 3g protein, 120% vitamin C, 80% vitamin A
What’s your favorite soup recipe? Do tell …