If I were to pick between butternut squash soup and pumpkin soup, I would probably go with butternut squash. Butternut squash seems to be sweeter than pumpkin, as well as it better caramelizes in the oven, encouraging better starch breakdown and sweeter and bolder taste. In fact, I didn’t even like pumpkin soup for the longest time. So this version is loaded with flavour!

This soup is mind-blowing. Your house will smell fantastic and you will be blown away by these earthy and comforting flavours. And the colour! Yellow from the squash, orange from the carrots, brown/green from pistachios – this soup screams Autumn comfort meal.

Cauliflower Soup

1. Heat oil in a large pot over medium heat. Add onions and celery and cook for about 5 minutes until translucent but not browned. Add garlic and cook for just about 30 seconds until fragrant, taking care not to burn.

1. Cut off the kernels from the cobs and reserve. With the dull side of the knife, try to extract as much “corn milk” that’s left behind on the cob as possible.

This soup is so delicious, creamy, savoury, fragrant and easy to make. It deserves its rightful place at your dining table! Hope you give it a try!