Cauliflower Squash Soup Recipe

Name: Cauliflower Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, chopped up; 3 butternut squash (average size), peeled and cubed; 3 carrots, chopped; 5 stalks celery, chopped; 2 onions, sliced thin; 1 1/4 c. rolled oats; 3 Tbsp. seasoned salt (Herbamore); 2 Tbsp. olive oil; 3 bay leaves; water

Servings: persons

1 head cauliflower, chopped up
3 butternut squash (average size), peeled and cubed
3 carrots, chopped
5 stalks celery, chopped
2 onions, sliced thin
1 1/4 c. rolled oats
3 Tbsp. seasoned salt (Herbamore)
2 Tbsp. olive oil
3 bay leaves
water

1
Saute onions, celery and carrots for 3 to 8 minutes in oil. Cover.
2
Add rolled oats after 5 minutes, adding water (small amount).
3
Add cauliflower, then squash, Herbamore, bay leaf and water to cover.
4
Bring to a boil.
5
Reduce heat; simmer for 45 minutes to 1 hour.
6
Add water to 1 cup level.
7
When done, remove bay leaves and process in a food processor.
8
Makes a thick, tasty soup perfect for cold weather cooking.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, chopped up, 3 butternut squash (average size), peeled and cubed, 3 carrots, chopped, 5 stalks celery, chopped, and more.

Yes, Cauliflower Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Squash Soup

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