Creamy Cauliflower Soup

This soup sounds a little boring,  but I assure you it is not! It is my new favorite soup and you should definitely make this. Definitely! Make it! It is so good! We all loved it and it got a 4.75/5 rating!! I will double it next time.

1 cauliflower head, washed, cored, and broken into florets.

1 onion, diced

1 TBS coconut oil (yeah, the solid stuff)

1.5 cups frozen butternut squash cubes

3 cloves of garlic, pressed or minced

2 cups vegetable broth

1 cup water

1/2 tsp salt

1/2 cup coconut milk (the stuff from the can, mixed well)

1 TBS nutritional yeast (optional)

Heat up the coconut oil in a large pot, then add the onion and cook until golden. Add in the butternut squash and garlic and cook for about 4 minutes, then add in the cauliflower pieces and cook for another 5 minutes, until they've softened somewhat. Add in the broth and water and cook for about 30 minutes or until the vegetables are very soft. Take half of the mix and put it in a blender, blend until smooth, then add it back to the pot. Add the salt, coconut milk, and nutritional yeast (if using). Serve! It makes 3 servings, but we all wished I'd doubled it. :)

Calories: 221

Fat: 11.7 g

Carbohydrates: 25.4 g

Fiber: 8.8 g

Sugars: 10.3 g

Protein: 7.1 g

Vitamin A: 110%

Vitamin C: 176%

Calcium: 9%

Iron: 11%