Creamy Butternut Squash and Cauliflower Soup

Follow our step-by-step guide on how to make Creamy Butternut Squash and Cauliflower Soup.

1. Step 1

   In a large saucepan, heat the olive oil over medium heat. Add the diced onion and pressed garlic, sautéing until they turn golden brown, about 12 to 15 minutes.

2. Step 2

   Stir in the cubed butternut squash, cauliflower florets, and diced apple, mixing well to combine.

3. Step 3

   Pour in the vegetable stock, then add the garam masala and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, approximately 30 minutes.

4. Step 4

   Once the vegetables are soft, use an immersion blender or food mill to puree the soup until it reaches a creamy consistency. Season with salt and ground black pepper to taste.

5. Step 5

   Finally, swirl in the low-fat sour cream before serving.