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Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 6 1x

Ingredients

  • 1 Tbsp. coconut or avocado oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 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 ½ teaspoon freshly squeezed lemon juice
  • Scant ¾ teaspoon Dijon mustard
  • 11 ½ teaspoon fine salt
  • 3 tablespoons nutritional yeast
  • 16 ounces gluten-free pasta of choice

Instructions

  1. In a medium saucepan with lid, heat the oil 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 the lemon juice, mustard, salt, and nutritional yeast and blend until very smooth.
  7. Taste and adjust seasoning before pouring over your favorite cooked pasta (or roasted vegetables).

Nutrition Information

  • Serving Size: 1/6th recipe
  • Calories: 376
  • Fat: 7g
  • Sodium: 340mg
  • Carbohydrate: 71g
  • (Fiber: 10g
  • Sugar: 7g)
  • Protein: 12g

Dietary

© The Real Food Dietitians