Roasted Butternut Squash & Cauliflower Soup

One of my fave soups to make in the winter months is Roasted Butternut squash soup with cauliflower and corn. It’s low fat, high fiber and full of flavor. It’s simple to make and doesn’t need a ton of ingredients either.

INGREDIENTS:

• 1 butternut squash, sliced in half
• 2 tablespoons balsamic vinegar
• 2 cups of frozen cauliflower
• 1 cup frozen corn
• 2 tablespoons coconut flour
• 1/2 cup chopped Italian parsley
• 1 yellow onion, chopped finely
• 1 clove, garlic, minced
• 2 tablespoons white miso, dissolved in warm water
• 1 tablespoon soy or tamari sauce
• 3 cups vegetable broth
• 1 cup unsweetened soy milk or substitute with oat milk
• 1 Bay leaf
• 1 teaspoon dried thyme
• salt and pepper to taste

INSTRUCTIONS:

Preheat your oven to 425°. In a baking dish add in the butternut squash. Drizzle with some balsamic vinegar. Bake the squash until fork tender, about 30 to 40 minutes. Remove for the oven and set aside. Once cool, remove the skin from the squash and chop into small cubes.

In a large sauce, pot, add in 2 tablespoons vegetable broth. Add in chopped onion and garlic. Sauté for one to two minutes. Add in frozen cauliflower. Sauté for another 5 to 7 minutes. Add in the frozen corn, coconut flour and white miso. Add in remaining vegetable broth. Simmer for 5 minutes. Then add in the butternut squash, bay leaf, dried thyme, and milk. Mix well and let simmer for 10-15 minutes. Adding salt and pepper to taste.

Remove sauce pot from the stove. Let cool. Using an immersion blender, blend half of the soup. This leaves the soup partially blended with some whole vegetables. It also makes it super creamy!!!

To serve, ladle a few spoonfuls into a bowl. Top with fresh parsley. enJOY!!!