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Ingredients

1 tablespoon olive oil 1 large onion, diced 3 cloves garlic, pressed 4 cups peeled, seeded, and cubed butternut squash 2 cups bite-sized cauliflower florets 1 apple - peeled, cored, and diced 6 cups vegetable stock 2 teaspoons garam masala ½ teaspoon red pepper flakes salt and ground black pepper to taste ½ cup low-fat sour cream

Nutrition Info

136.3 calories carbohydrate: 21.3 g cholesterol: 7.9 mg fat: 5.7 g fiber: 4.2 g protein: 3.1 g saturatedFat: 2 g servingSize: - sodium: 324.5 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple, stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

6 servings

Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!