Low-Carb Butternut Squash and Cauliflower Soup
Try this Low-Carb Butternut Squash and Cauliflower Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 sprigs fresh thyme
- 1 teaspoon sea salt
- 1 tablespoon coconut oil
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic chopped
- 1 medium onion chopped
- 1 sprig fresh rosemary
- 2 1/2 cups vegetable broth
- 2 cups butternut squash cubed
- 4 cups chopped cauliflower
- extra herbs red pepper flakes, or olive oil for garnish
- Carbohydrate 11.1904670080645 g
- Cholesterol 0 mg
- Fat 10.2517402314366 g
- Fiber 1.54351140909291 g
- Protein 0.918986850806452 g
- Saturated Fat 3.89712902850386 g
- Serving Size 1 1 Serving (232g)
- Sodium 783.241436290597 mg
- Sugar 9.6469555989716 g
- Trans Fat 0.412966437870852 g
- Calories 133 calories
Preheat the oven to 425 degrees F.Toss coconut oil with onions, garlic, butternut squash, and cauliflower and lay flat on a sheet pan. Roast for about 25 - 30 minutes, turning at least once, until the vegetables are tender.Add the vegetables to a blender along with the sea salt, rosemary, thyme, olive oil, and broth. Blend until smooth and serve immediately.Garnish with herbs, pepper, or a swirl of olive oil if desired.
