Recipe: Butternut Squash and Cauliflower Soup


  • 750ml – 1L vegetable stock
  • 1 butternut squash, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 onion, diced
  • 3 cloves garlic
  • 1 heaped tsp curry powder
  • ½ tsp cumin and cinnamon
  • ¼ tsp cayenne pepper
  • ½ head cauliflower cut into florets, cooked
  • 3 tsp almond butter (optional)



  • Heat a little oil in the soup pot, add onion to caramelise.
  • After 5 minutes added crush garlic cloves, carrot and butternut squash
  • Once everything has a little colour add stock so it covers the vegetables and spices
  • Bring to the boil then simmer for 10-15 minutes until all vegetables are soft
  • Puree and stir in almond butter
  • Stir in cauliflower florets and heat through, you can use broccoli instead


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