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Butternut Cauliflower Soup
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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 onion, diced
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1-2 tsp oil for sauteing
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2-3 cloves of garlic
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1 lb fresh or frozen cauliflower
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1 lb cubed fresh or frozen butternut squash
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2 cups vegetable broth (I use chicken)
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1 tsp paprika
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1/2 - 1 tsp thyme
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1/4 - 1/2 tsp red pepper flakes (optional for a spicy kick)
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1/4 tsp sea salt
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1/2 cup half and half, milk or cream (coconut or almond milk may be subbed)
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Tasty Toppings
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Sour cream, grated cheese, crumbled bacon, green onion
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Pumpkin or sunflower seeds
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Instructions |
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Turn pressure cooker to sauté function to heat oil. Sauté the
onion until tender and golden adding the garlic near the end.
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Add cauliflower, squash, broth and spices. Set to high
pressure for 5 minutes.
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Once it’s complete, turn to off then switch to vent to quick
release the pressure.
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Add half and half or your choice of dairy. Blend using an
immersion blender. Serve with your choice of toppings and
enjoy.
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| Serving
Suggestions |
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We enjoyed this with cheese, bacon and green onions.
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Originally Submitted
3/27/2018
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0 Out of 5 from
0 reviews
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