Cauliflower and Butternut Squash Stew
10 min Prep, 20 min Cook
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.
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.
Serving Size 46 g
|Amount Per Serving|
|Calories 148 cals||7%|
|% Daily Value*|
|Kilojoules 622 kJ||7%|
|Fat 9.8 g||15%|
|Sodium 134.4 mg||6%|
|Carbohydrate 10.9 g||4%|
|Protein 4 g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|