Go Back

Cauliflower and Butternut Squash Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 medium head of cauliflower roughly chopped into florets (including stem)
  • 1 medium butternut squash cubed (keep skin and seeds)
  • 2 cloves garlic chopped
  • 2 tbsp. olive oil
  • 1 tbsp. cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. white miso
  • 4 cups water
  • 1-1/2 cups cooked chick peas
  • 1/4 cup nutritional yeast
  • 6 oz. fresh spinach
  • Toasted sesame oil and seeds for garnish

Method
 

  1. In a large pot or dutch oven, sauté the oil, spices, and garlic cloves until fragrant (not burned). Then add the chopped cauliflower and squash, stirring to coat in spices.2. Add water and miso and bring to a boil. Season with a healthy grind of fresh salt and pepper. Cover and cook for about 20 minutes, or until the vegetables are very soft.3. Add the chick peas and nutritional yeast; stir to combine. Remove from heat, and blend until very smooth with an immersion blender (or, if using a food processor or blender, allow to cool to room temperature). If you like a thinner consistency, you can add more water by 1/2-cup increments.4. Add spinach and stir until completely incorporated and the spinach is wilted.5. Serve with a drizzle of toasted sesame oil and sesame seeds for a boost of savory umami flavor. 

Notes

This soup lasts for a week in the fridge and freezes well. Enjoy!