- 6
- 15 mins
- 35 mins
Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp. ghee (substitute coconut or avocado oil for vegan)
- 3 cups cubed butternut squash, fresh or frozen
- 3 cups cauliflower florets, fresh or frozen
- 2 cups chicken broth (substitute vegetable broth for vegan)
- 1 1/2 tsp. freshly squeezed lemon juice
- Scant 3/4 tsp. dijon mustard
- 1 - 1 1/2 tsp. salt
- 3 Tbsp. nutritional yeast
- 16 ounces gluten-free pasta of choice
Preparation
Step 1
1. In a medium saucepan with lid, melt ghee over medium heat.
2. Add onions and cook, stirring occasionally, until onions start to soften.
3. Add garlic, stir and cook another 30 seconds to a minute or until garlic is fragrant.
4. Add squash, cauliflower and broth and bring to a steady simmer.
5. Once simmering, cover pan with lid and cook until vegetables are very tender, about 15-18 minutes. You may need to lower the heat slightly to maintain a steady simmer and prevent it from boiling.
6. When veggies are very tender, transfer to a blender. Add remaining ingredients and blend until very smooth.
7. Taste and adjust seasoning before pouring our your favorite cooked pasta (or roasted vegetables).
Author: The Real Food Dietitians
Recipe type: Main-dish, Side dish
Cuisine: Paleo, Vegan, Gluten-free, Nut-free, Dairy-free
Serves: 6
Serving size: ⅙th recipe Calories: 376 Fat: 7g Carbohydrates: 71g Sugar: 7g Sodium: 340mg Fiber: 10g Protein: 12g