Saturday, April 26, 2014

Easy Cauliflower-Squash Soup

Okay, so it’s not fall and so may not be ‘soup season’ around here, but I recently had some leftover cooked spaghetti squash and figured there must be something funky to do with it. Indeed, I found this recipe on and—modifying to my tastes and what I had on hand—I made and seriously enjoyed…. 

Easy Cauliflower-Squash Soup 
1 full head of cauliflower, cooked and drained

1 C spaghetti squash, cooked and drained

3 C chicken broth

1 tsp. onion flakes

Other seasonings on hand

Mix cooked vegetables in blender with broth for 30-40 seconds. Return to pot and add seasonings. Simmer 10 minutes.

This was so easy and so incredibly tasty, I have made it since in a few versions. Another trick I figured out was to add a cup of regular V8 to the mix and make a rather tasty tomato soup version.

And, regardless of which version I made, there was always a hefty dose of shredded cheese sprinkled on top. Yum.


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