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Tandoori Roasted Butternut Squash & Cauliflower Soup

Butternut Squash

Cut the squash and half and remove the seeds. Remove the stem and cut the cauliflower in half. Spray both the butternut squash and cauliflower with Extra Virgin Olive Oil

Roast in a 400 degree oven for 40 minutes

Dice and sautee 1 medium sweet onion in 2 teaspoons butter or ghee until translucent

Add diced roasted butternut squash and diced cauliflower

Add 4 cups Vegetable Stock

2 tablespoons of Red Miso Paste

Add 2 teaspoons of Tandoori Spice

Cover and simmer on low heat for 30 minutes

Blend until smooth
Lentils, Chickpeas, & Paneer

Optional Add ins: Chickpeas, Paneer, Lentils, Black Beans, Kidney Beans

Top with a swirl of Creme Fraiche, Yogurt, or Crema or Sour Cream and finely Chopped Parsley

Enjoy with toasted Naan

Created By
stephen song
Appreciate

Credits:

Created with images by Lebensmittelfotos - "butternut pumpkin butternut squash" • Muffet - "cauliflower" • evitaochel - "chickpeas garbanzo beans" • igb - "Homemade Paneer" • mote - "Lentil Macro 3" • dominik18s - "Dried Beans" • artverau - "beans black background"

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