On a chilly fall day, there’s nothing better than warming up with a delicious bowl of soup. Fitness expert and owner of The Warehouse, Nickie Carrigan stopped by to make Butternut Squash and Cauliflower Soup.
Click here for the original Food and Wine recipe: Butternut Squash and Cauliflower Soup
Nickie adapted this recipe:
- Olive Oil
- Salt and Pepper
- Curry Powder
- Minnesota Maple Syrup
- Macadamia Nut Milk
With a few tsp of olive oil & salt and pepper, oven roast chopped onion, cauliflower, and squash lightly covered in foil at 425 degree until desired tenderness (45 min to 1 hour) remove foil for the last 5-10 min.
Put into a soup pot over medium heat, and add 1 TBS Curry powder, 1 tsp cinnamon, 2 TBS Minnesota Maple Syrup, 12 TBS Hempseed, and add 1 cup of Macadamia nut milk.
Use immersion blender to get desired consistency.
And for more information about Nordic Ware, sponsor of Monday Night Meal, click here.