Fall is the perfect time to try out hearty, delicious soups. Squash is rich in Vitamin A and C, magnesium, fiber, antioxidants, phosphorus, potassium and Vitamin B6. It also contains manganese which helps the body process fats, carbs, and glucose! Squash also has ingredients that helps with eye sight and PMS symptoms. By making this yummy squash soup, your taste buds and body with be thanking you!
Yield: 4-6 Servings
Prep: 25 mins Cook: 60 mins Ready In: 1 hr 25 mins
- 1 sweet potato small
- 1 onion small
- 1 butternut squash large
- 1 head of cauliflower chopped
- 8 cups vegetable stock
- 1 tsp olive oil
- 1/8 tsp sea salt
- dash cinnamon and maple syrup
Preheat oven to 375 degrees. Peel butternut squash and sweet potato. Cut into 2” slices. (Deseed squash) Place in baking dish and drizzle with half of the olive oil and salt, and a dash of cinnamon. Roast in oven for about 20-25 minutes, turn slices over and continue cooking for about 20 more minutes until soft. (Also a great dish as is). Sauté onions, cauliflower and sea salt in oil on medium heat until soft. Add vegetable stock. Bring to a boil. Add cooked butternut squash and sweet potato. Cook at medium heat for 10 minutes, lower heat and continue to simmer for 10 more minutes. Puree soup with immersion (hand held stick) blender. Add sea salt, and cinnamon to taste. Swirl maple syrup into puree. Serve and Enjoy! For fancy serving, top with a swirl of maple syrup and sprinkle of cinnamon into each bowl.