Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 carrot, cut into thin half-circles
- 1 celery stalk, thinly sliced
- ¼ tsp dried chile flakes
- ½ tsp dried thyme
- ¼ tsp salt
- 1 tbsp tomato paste
- ¾ lb. butternut squash (about 2½ cups)
- ½ lb. cauliflower (about 2 cups)
- 1¾ cups vegetable broth
- 1¾ cups water
- 2 bay leaves
- ¼ cup minced Italian parsley
- Salt and pepper, to taste
- Heat olive oil in a large saucepan set over medium heat.
- Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
- Add the garlic, carrots, celery, dried chile flakes, thyme and salt. Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomato paste and cook for one additional minute.
- Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
- Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
- Stir in the parsley, add salt and pepper (if desired) and serve.