Cauliflower and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Beautiful and delicious rich soup.
Author:
Recipe type: soup
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 1 .small white cauliflower cut into florets
  • 1 .small purple cauliflower cut into florets
  • 1 red bell pepper, seeded and coarsely chopped
  • 2 .medium russet potatoes, peeled and cut into 1 inch cubes
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 1 small butternut squash peeled, seeded, and cut into 1 inch cubes
  • 4 cloves garlic, mashed
  • ½ cup tahini
  • ½ cup lemon juice
  • 1 .tablespoon ground cumin
  • 1 .tablespoon turmeric
  • zest of one lemon
  • salt to taste
  • 2 tablespoons pine nuts, toasted
Instructions
  1. In a heavy soup pan, mix 4 quart of water with the garlic, the cumin and the turmeric. Bring to a boil.
  2. Add the russet potato cubes and bring back to a boil. Boil for 5 minutes.
  3. Add the sweet potato cubes and the butternut squash cubes. Stir, and bring back to a boil. Boil for another 5 minutes.
  4. Whisk the tahini with the lemon zest and the lemon juice. Pour into the soup and stir gently until you have creamy broth. Taste and adjust the seasoning.
  5. Add the cauliflower florets and the pepper. Cook for another 5 minutes.
  6. Remove from the heat. Spoon into serving bowl, sprinkle with the toasted pine nuts and serve.
Recipe by Sanaa Cooks at http://sanaacooks.com/2017/11/cauliflower-butternut-squash-soup/