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.
- 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.
- In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.
- 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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