Cauliflower Squash Soup
10 ingredients
8 steps
Ingredients
- 1 head cauliflower, chopped up
- 3 butternut squash (average size), peeled and cubed
- 3 carrots, chopped
- 5 stalks celery, chopped
- 2 onions, sliced thin
- 1 1/4 c. rolled oats
- 3 Tbsp. seasoned salt (Herbamore)
- 2 Tbsp. olive oil
- 3 bay leaves
- water
Directions
-
1Saute onions, celery and carrots for 3 to 8 minutes in oil. Cover.
-
2Add rolled oats after 5 minutes, adding water (small amount).
-
3Add cauliflower, then squash, Herbamore, bay leaf and water to cover.
-
4Bring to a boil.
-
5Reduce heat; simmer for 45 minutes to 1 hour.
-
6Add water to 1 cup level.
-
7When done, remove bay leaves and process in a food processor.
-
8Makes a thick, tasty soup perfect for cold weather cooking.
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