Soup’s on! Here’s another yummy soup recipe you can make this fall and winter. It’s a combination of two of my favorite soups, butternut Squash Soup and my Creamy Cauliflower Parmesan soup. Yep, that would make it a Creamy Butternut Squash Cauliflower Soup. With its simple ingredients, flavors and creamy texture I bet you could even get the kids to eat it.
To make this a weekday friendly meal I like to buy my squash and cauliflower pre-cut, but this is just an option and if you have the time and don’t want the extra cost, by all means chop away!
You can give this soup a quick start with a simple onion saute until translucent and then add the squash and cauliflower. Give that a quick a saute and then add stock. You can use chicken stock or vegetable stock. Once the vegetables become tender give them a puree with your immersion blender (or carefully transfer to your countertop blender and puree). Once pureed add the thyme and cream. Bring to a low simmer (do not boil) and add nutmeg for flavor. Of course I would add some grated parmesan or asiago cheese – but that’s just me.
This is a great soup and done in 20 minutes or so. Served warm with your favorite sandwich, and salad you have a simple weekday supper. Enjoy!