AuthorLaura HarbinCategorySoupsVegetarian Times recipe. A hearty soup that is relatively simple.
2 tbsp butter
1 medium leek, thinly sliced (1 1/3 cup)
4 cups butternut squash, diced into 1/2 inch cubes
1 head of cauliflower in bite-sized pieces (4 1/2 cups)
2 tbsp flour
2 ½ cups vegetable broth
1 ½ cups milk (we use oat or rice milk)
1 bay leaf
2 sprigs of fresh thyme
⅔ cup frozen corn
1
Heat butter in a large saucepan, add leek and saute until softened. Add remaining ingredients except corn and bring to a boil. Reduce heat and cook until vegetables are tender, about 15 minutes.
2
Stir in corn and cook for 5 more minutes. Remove thyme springs and bay leaf. Season with salt and pepper.
Ingredients
2 tbsp butter
1 medium leek, thinly sliced (1 1/3 cup)
4 cups butternut squash, diced into 1/2 inch cubes
1 head of cauliflower in bite-sized pieces (4 1/2 cups)
2 tbsp flour
2 ½ cups vegetable broth
1 ½ cups milk (we use oat or rice milk)
1 bay leaf
2 sprigs of fresh thyme
⅔ cup frozen corn
Directions
1
Heat butter in a large saucepan, add leek and saute until softened. Add remaining ingredients except corn and bring to a boil. Reduce heat and cook until vegetables are tender, about 15 minutes.
2
Stir in corn and cook for 5 more minutes. Remove thyme springs and bay leaf. Season with salt and pepper.