Cauliflower & Butternut Squash Stew

cauliflower-squash-stew-vegan-recipe

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.

Both cauliflower and butternut squash have powerful anti-inflammatory properties,  a slew of B Vitamins (thiamine, niacin, B6, and folic acid), and antioxidants to fight oxidative stress. Today’s stew recipe helps fight colds, is thought to improve the immune system (with the help of added ingredient, ginger), is packed with health boosting vitamins and minerals, and is literally all around good for you.

Cauliflower & Butternut Squash Stew
 
Recipe Type: Soup
Cuisine: Vegetarian, Vegan
Author: Sarah @ Balanced Babe
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 whole cauliflower, chopped into cubes.
  • 1 whole butternut squash, seeded and chopped into cubes.
  • 1 white onion, chopped into cubes
  • 3 garlic cloves, chopped
  • A piece of ginger (about the size of your thumb), sliced from the root and chopped – if you have a large thumb, the first joint of your thumb will do!
  • 1 1/2 tbsp coconut spread
  • 2 cups water
  • 2 cups low sodium veggie broth
  • Pinch of himalayan salt
  • 2 tbsp nutritional yeast
  • Pinch or oregano, thyme, basil
  • Cilantro for topping.
  • 2 tbsp coconut oil
Instructions
  1. In a large soup pot, heat up 2 tbsp coconut oil
  2. Chop the onion and garlic, and sautee until both are translucent
  3. Add the chopped cauliflower and squash, sautee on medium heat for about 10 minutes
  4. After 10 minutes, add the water and the vegetable stock
  5. Keep heat on medium, simmer the liquid
  6. Add the chopped ginger, and seasonings
  7. Simmer for about 20 minutes
  8. Transition the pot to a large food processor, and blend all ingredients (you can use a handheld blender as well)
  9. After the ingredients are blended, add the coconut spread and nutritional yeast, blend again
  10. Serve in bowls, and top with cilantro
  11. Enjoy!
 

 

This recipe is completely vegan, vegetarian, and gluten free! I regularly make stews very thick, so that I’m not watering down the flavor too much with liquid. If you enjoy more of a soup consistency, then you can add up to 4 more cups of vegetable stock. I usually buy low sodium vegetable stock from Trader Joes, or Marianos.

Are there any other ways you combine cauliflower with butternut squash?

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