Butternut Squash, Cauliflower & White Bean Soup (Edit recipe)

This quick and nourishing soup is an ideal winter weeknight meal, especially all of the holiday richness! I use pre-chopped veggies to make life easier!

10 minutes

30 minutes to 35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	10 g
Carbohydrates:	46 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	817 mg
Fiber:	13 g
Sugars:	9 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 6

Ingredients

12 oz Butternut Squash, pre-cut (or 1 medium squash, peeled, seeds removed, and diced)
12 oz Cauliflower, pre-cut florets (or 1 medium head, chopped)
1 Vidalia Onion, small, chopped into .75" pieces
2 Tbsp Avocado Oil
.75 tsp Salt, divided, plus more to taste
.75 tsp Black Pepper, divided, plus more to taste
.25 tsp Nutmeg, ground
15 oz White Beans, 1 can (like cannellini or great northern), rinsed and drained
32 oz Vegetable Broth
2 tsp Worcestershire Sauce
.75 cup Coconut Milk, canned, full fat
2 Tbsp Pure Maple Syrup
3 cloves Garlic, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F and line a baking sheet with nonstick parchment paper.
Add butternut squash, cauliflower and diced onion. Toss with oil and .25 teaspoon each salt and pepper. Spread in an even layer (it's ok if there's some overlap), and roast for 25 minutes, until veggies have golden-brown edges.
While veggies are roasting, combine remaining ingredients in a blender (so .5 teaspoon each salt and pepper).
When veggies come out of the oven, CAREFULLY scrape into your blender. Then make sure to seal the blender properly/tightly and start blending on the lowest setting, working up from there.
Blend until smooth and creamy. Pour into a pot and bring to simmer (just to heat up), then add more salt and pepper accordingly (I add another .25 teaspoon each). Enjoy!
Leftovers will keep in the fridge up to 4 days or frozen 2 months.

Notes

You want your blender to hold at least 2 liters; if your blender is smaller, you can add to a pot and use an immersion blender or add HALF of everything in blend in batches.