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My Sisters Soup: Creamy Curried Squash and Cauliflower Soup
Details
- Servings: 6
- Vegetarian: True
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Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
Preheat your oven to 375 degrees F.
Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
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.
Transfer the soup to bowls and serve with a dollop of sour cream.
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