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.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).