Ingredients

• 1 tablespoon olive oil
• 1 large onion , diced
• 3 cloves garlic , pressed
• 4 cups peeled , seeded, and cubed butternut squash
• 2 cups bite-sized cauliflower florets
• 1 apple - peeled , cored, and diced
• 6 cups vegetable stock
• 2 teaspoons garam masala
• 0.5 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 0.5 cups low-fat sour cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2. 2 Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

Nutrition per serving