Roasted Butternut Squash Soup with Cauliflower
Soups • European
Description
Roasted butternut squash soup with cauliflower
Ingredients
- Butternut Squash 1½ cups
- Cauliflower 10 oz
- Water 1½ cups
- Coarse Salt to taste
- Ground Black Pepper to taste
- Campbell's Soup Base to taste
- Whole Grain Crispbreads 4 pieces
- Onion 1 head
Step-by-Step Guide
Step 1
In a medium-sized pot, combine the squash, 1 cup of cauliflower, water (or low-sodium chicken broth), caramelized onion, and bring to a boil.
Step 2
Transfer to a blender and puree until smooth.
Step 3
Season with salt and pepper, and garnish with cauliflower florets.
Step 4
Serve with bread spread with butter and soup base.
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