Cauliflower Squash Soup
A hearty, creamy cauliflower and butternut squash soup with carrots and celery, seasoned with seasoned salt and herbs, perfect for comforting cold weather meals.
Ingredients
Instructions
- Saute onions, celery, and carrots in olive oil for 3 to 8 minutes until tender.
- Add rolled oats after 5 minutes, along with a small amount of water, and cook for a few minutes.
- Add chopped cauliflower and cubed butternut squash to the pot.
- Season with seasoned salt (Herbamore), add bay leaves, and cover with water to just cover the vegetables.
- Bring the mixture to a boil, then reduce heat and simmer for 45 minutes to 1 hour.
- Add water to make the soup reach about 1 inch below the top of the ingredients if needed.
- Remove bay leaves and process the soup in a food processor until smooth.
- Serve hot and enjoy this thick, flavorful soup.
Tips & Substitutions
For a creamier texture, consider adding a splash of Carob Milk during blending. If you don't have seasoned salt, a mix of salt, garlic powder, and herbs can work. You can also substitute the butternut squash with pumpkin for a different flavor profile. Adjust the water amount based on your desired soup thickness.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs for added flavor. It pairs beautifully with Nonfat Sugar-Free Pistachio Salad for a refreshing contrast. Consider offering crusty bread or a slice of Jewish Sweet Bread on the side for a satisfying meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stove over medium heat, adding a little water if it thickens too much. It can also be reheated in the microwave in 1-minute intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Cauliflower Squash Soup contains roughly 844 calories, with 9g protein, 82g carbohydrates, and 59g fat. It is an excellent source of vitamin A (206% of the Daily Value), iron (102% of the Daily Value), and dietary fiber (81% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the cauliflower squash soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I use instead of oats in the recipe?
You can substitute oats with cooked quinoa or rice for a gluten-free option. Alternatively, use lentils for a protein boost, but adjust the cooking time accordingly as they may require longer to soften.
Is there a way to make this soup spicier?
Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce during cooking for extra heat. For a more complex flavor, consider adding some cumin or smoked paprika to enhance the soup's warmth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).