One of my friends texted me recently saying, “it’s soup season!,” to which I of course responded, “isn’t every season soup season?!”
You’re all probably sick of hearing me talk about the plethora of reasons I adore soup so I won’t bore you with that info again, but I think most of you know that I am a total soup junkie and eat it nearly every day. Whenever I end up with absurd amounts of produce in my fridge – which happens pretty much every time I go to the Farmers’ Market or Costco – I create a new soup.
This week, life handed me a large head of cauliflower and two huge containers of pre-chopped butternut squash and I just knew I needed to make a great fall soup. I didn’t know exactly what I was going to do with it, but I did some Googling, experimented a bit, and ended up with one of the most delicious soups I have ever made! This is the perfect fall soup with a little kick from the curry powder. Give it a try and let me know what you think!
Curried Cauliflower & Butternut Squash Soup (Paleo, Whole30-Approved)
The perfect fall soup with just a little kick!
- 4 cups bone broth (I like Kettle and Fire brand) or vegetable broth (for vegetarian/vegan option)
- 3 cloves garlic, peeled and minced
- 1 large sweet onion, peeled and chopped
- 2 stalks celery, chopped
- 2 heaping tablespoons ghee (I buy mine from Thrive Market)
- 1 medium head cauliflower, roughly chopped
- 2 lbs butternut squash (about 1 small butternut squash), chopped
- 1 tablespoon organic curry powder
- 1 teaspoon pink himalayan sea salt
- 1/2 teaspoon organic ground cinnamon
- After chopping all the vegetables, heat the ghee in a large pot over medium-high heat. Add the onion, celery, and garlic, and saute for about 7 minutes, until the onion is translucent.
- Add the cauliflower, butternut squash, curry powder, sea salt, and cinnamon to the pan and stir well, ensuring that the vegetables are well-coated with the spices.
- Add the bone broth to the pot and stir. Allow the pot to come to a boil, then lower the heat and cover.
- Allow the covered pot to simmer for at least 20 minutes. When the vegetables are very soft, turn off the heat and remove the lid from the pot. Allow the soup to cool for at least five minutes.
- Blend the soup in batches. I used my Vitamix on the lowest setting to keep it a little chunky.
- Pour yourself a heaping bowl and enjoy!
4 thoughts on “Curried Cauliflower & Butternut Squash Soup (Paleo, Whole30-Approved)”
Thank you! We will try this soon. My daughter went Paleo (just felt fatigue and wanted to feel better) and it is amazing how positive the choice has been. I am giving her the info about your blog – she will love it!
Thanks again – Kim Roerig (I am one of your Mom’s ND friends. She is one of my favorite people!)
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That is so great!! Thanks for following. I hope you enjoy the soup!
Made this tonight (added lots of extra cinnamon…) so so good!! Best soup ever
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Wow, high praise! Thank you so much!! So glad you enjoyed 🙂