Cauliflower Butternut Squash Bean Soup

 Soup Season,

is here were I live, rainy, cold and foggy days are typical for January and so is soup  at least two days a week.Who doesn’t love a warm comforting bowl of hot soup on a cold winter day. This vegetarian butternut squash and cauliflower soup

is easy, quick and delicious. Am not vegetarian, but three to four of my weekly meals are. This is one

my whole family likes, and because it’s easy, pleasy I LOVE it!!!

The first time I made this totally comforting soup, I used chickpeas and spinach.Good news!!! You don’t have too.

You can use any combination of beans and greens, the ingredients are flexible, as far as what greens and beans you prefer.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste. Because the cauliflower needs less cooking time I add it the

last ten minutes. I use an immersion blender to puree the soup still leaving it chunky,

if you want a smoother, creamer, consistency  blend the soup longer.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good, cozy, comforting soup  to welcome in the colder January  temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, serve it in a soup tureen

with pretty white soup bowls and now a simple soup is fancy enough for company. If you make this easy, delicious recipe be sure to leave me a comment

and  please don’t forget to tag me on Instagram that’s my favorite part!!!!

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Ingredients serves four

1 small butternut squash cubed

3 cups cauliflower florets

1/3 cup olive oil 2 tablespoons butter

2 chopped onions

2 Tablespoons chopped garlic

2 to 3 bay leaves

1 cup chopped carrots

1 cup chopped celery

1 15 oz. can crushed tomatoes

1 15 oz. can great northern white beans

2 cups chopped spinach

1 teaspoon each red pepper flakes and cayenne pepper

4 cups vegetable stock

salt and pepper to taste

Instruction

Peel and cut butternut squash into cubes

Heat oil and butter

Saute onion, garlic, carrots and celery  until limp

Add  butternut squash, tomatoes, broth and herbs  simmer covered for 20 minutes.

remove from heat and puree using an immersion blender, return to fire

Add cauliflower, beans and spinach Simmer 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!