My Sister's Soup: Creamy Curried Squash and Cauliflower Soup
By: Patricia Conte
Published: Tuesday, November 22, 2011 - 7:08am

Ingredients




1 medium butternut squash
1 small delicata squash
1 head of cauliflower, cut into florets
3-4 cups vegetable stock (enough to cover the vegetables once in the stock pot)
1 large yellow onion, diced
3 cloves fresh garlic, minced
1-1/2 teaspoons curry powder
3 tablespoons butter
1 or 2 dashes of cayenne pepper
Salt and pepper to taste

Preparation

1 Preheat your oven to 375 degrees F. 2 Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom. Bake for about 30 minutes or until the squash is tender. Cool a bit, then when you can touch the squash, scoop out the seeds.  Scoop the squash flesh into a bowl and set aside. 3 In a large stock pot, heat the butter and sauté the onions over low-to-medium heat until they’re translucent. Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion. 4 Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes. 5 Puree the squash and cauliflower (along with the liquid) in batches in a blender. Add a bit more stock (a little at a time) if you think the mixture is too thick. 6 Transfer the soup to bowls and serve with a dollop of sour cream.

About

This recipe includes a butternut squash, a delicata squash and a cauliflower for creamy goodness. The curry powder adds a little something special to this delicious soup!
This recipe can easily be made as a vegan dish by using a vegan-based vegetable broth, butter and sour cream.