Prep Time: 20 mins
Total Time: 45 mins
Makes: 8 servings
1 large sweet onion, chopped
4 cloves garlic, chopped
1 Tbs olive oil
1 Tbs curry powder
3 Tbs yellow miso paste
1 head cauliflower, chopped 2" pieces (or 1 bag frozen)
2 cup butternut squash, cubed (or 1 bag frozen)
1/2 cup raw cashews
8 cup water
1 Tbs lemon olive oil optional
salt, to taste
1. Chop onion, garlic & cauliflower.
In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.
Add miso paste and stir to coat onions.
Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
Remove from heat and let stand until cool enough to purée.
Purée soup in batches in blender. Make sure the lid to the blender is on tight as steam from soup could pop lid (we like to cover with a towel just to be sure!)
Season with salt and a drizzle of lemon oil to taste before serving.
Note: Miso paste adds a savory taste to this soup and can be found in the refrigerator section of your supermarket (usually near the tofu.) Chickpea or rice miso will work well too.
Can't find miso paste? Swap the miso paste and water for your favorite vegetable broth as the base of the soup. To make this soup even more convenient, use frozen chopped onions (defrosted & patted dry), cauliflower and butternut squash (cut back a bit on the added water/broth). This soup is also great way to use up leftover vegetables.
Recipe Source: Living Plate RX