Cauliflower and butternut squash might seem like an odd couple to you at first, but you’ll be pleasantly surprised once you taste this soup.
Cauliflower is a member of the cruciferous vegetable crew known for containing the largest concentrations of health-promoting nutrients. Other members of the cruciferous clan include broccoli, Brussels sprouts, kale and collard greens. Rich in vitamin C and sulfur compounds, cauliflower has what it takes to fight off potentially toxic substances that enter your body, causing cancer.
Winter squash, like butternut squash, is obviously ideal for the winter months. Butternut squash is the one shaped like a big pear with a creamy-colored outside and deep orange inside. For those of you with a sweet tooth, this is a great vegetable to eat often to curb your sweet tooth because of its naturally sweet taste. Get your vitamin A, anti-inflammatory and antioxidant agents from all kinds of Winter squash.
4 cups water
2 cloves of garlic finely chopped
20 oz carrot juice (fresh if possible)
2 tbs Mrs. Dash
8 cups of butternut squash (cut in chunks)
1 cauliflower head (cut in pieces)
Combine in large pot and cook for approximately 50 minutes. Let cool and use immersion blender or regular blender.
Add a raw stalk of bok choy for decoration and dipping.