My Sister's Soup: Creamy Curried Squash and Cauliflower Soup
My Sister's Soup: Creamy Curried Squash and Cauliflower Soup could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. For $1.59 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. This hor d'oeuvre has 176 calories, 4g of protein, and 6g of fat per serving. If you have butternut squash, vegetable stock, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people made this recipe, and 2 would say it hit the spot. Autumn will be even more special with this recipe. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 65%. My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, Creamy Curried Squash And Cauliflower Soup, and Creamy Curried Squash And Cauliflower Soup are very similar to this recipe.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
oven
casserole dish
bowl
pot
blender
Cooking instruction summary:
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.
Step by step:
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.
3. 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.
4. In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.
5. Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
6. Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
7. Puree the squash and cauliflower (along with the liquid) in batches in a blender.
8. Add a bit more stock (a little at a time) if you think the mixture is too thick.
9. Transfer the soup to bowls and serve with a dollop of sour cream.
Nutrition Information:
covered percent of daily need
