Cauliflower and Butternut Squash Stew by Sarah Baker | Mealz

Cauliflower and Butternut Squash Stew


4 Servings

10 min Prep, 20 min Cook


Allergy Friendly


Time is running out to eat butternut squash soup, so I want to throw in one last recipe that I love that incorporates two of my favorite veggies: cauliflower and butternut squash. The combination of these two foods makes a powerhouse meal.

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Cooking Stages

    • In a large soup pot, heat up 2 tbsp coconut oil.

    • Chop the onion and garlic, and saute until both are translucent.

    • Add the chopped cauliflower and squash, saute on medium heat for about 10 minutes.

    • After 10 minutes, add the water and the vegetable stock.

    • Keep heat on medium, simmer the liquid.

    • Add the chopped ginger, and seasonings.

    • Simmer for about 20 minutes.

    • Transition the pot to a large food processor, and blend all ingredients (you can use a handheld blender as well)

    • After the ingredients are blended, add the coconut spread and nutritional yeast, blend again.

    • Serve in bowls, and top with cilantro.

    • Enjoy!

Nutrition Facts

Serving Size 46 g

Amount Per Serving
Calories 148 cals7%
% Daily Value*
Kilojoules 622 kJ7%
Fat 9.8 g15%
Sodium 134.4 mg6%
Carbohydrate 10.9 g4%
Protein 4 g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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