in Soup Recipes

Cauliflower soup with butternut squash

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Ingredients for 2 servings:

  • ½ butternut squash
  • ½ head of cauliflower
  • 4 carrots
  • 3 Vienna sausages
  • 1 small onion(s)
  • 1 piece(s) ginger root
  • 750 ml vegetable stock
  • salt and pepper
  • 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the onion. Peel and finely dice the ginger. Peel the pumpkin, remove the seeds, and dice it. Trim the cauliflower and cut it into small florets. Sauté the onion and ginger in a little oil in a pot, add the remaining vegetables, and sauté for another 5 minutes. Add the broth and simmer for about 10 minutes. Add the sliced ​​Vienna sausages. Season with salt and pepper and let stand for another 5 minutes. Note: Since I use salted vegetables, I don’t need to add any more salt. Whether sausages or smoked pork, many things go well in this stew.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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