Ingredients

The following ingredients have 6 Servings
  • 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
  • 1 – 1 ½ teaspoon fine salt
  • 3 tablespoons nutritional yeast
  • 16 ounces gluten-free pasta of choice

Instruction

  • In a medium saucepan with lid, heat the oil over medium heat.
  • Add onions and cook, stirring occasionally, until onions start to soften.
  • Add garlic, stir and cook another 30 seconds to a minute or until garlic is fragrant.
  • Add squash, cauliflower, and broth and bring to a steady simmer.
  • 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.
  • When veggies are very tender, transfer to a blender. Add the lemon juice, mustard, salt, and nutritional yeast and blend until very smooth.
  • Taste and adjust seasoning before pouring over your favorite cooked pasta (or roasted vegetables).