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:

Quickview
176 Calories
4g Protein
6g Total Fat
30g Carbs
17% Health Score
Limit These
Calories
176k
9%

Fat
6g
10%

  Saturated Fat
3g
24%

Carbohydrates
30g
10%

  Sugar
8g
9%

Cholesterol
15mg
5%

Sodium
747mg
32%

Get Enough Of These
Protein
4g
9%

Vitamin A
14819IU
296%

Vitamin C
84mg
102%

Manganese
0.61mg
30%

Potassium
1046mg
30%

Folate
112µg
28%

Vitamin B6
0.55mg
27%

Fiber
6g
25%

Magnesium
71mg
18%

Vitamin K
18µg
17%

Vitamin E
2mg
15%

Vitamin B1
0.21mg
14%

Vitamin B5
1mg
13%

Vitamin B3
2mg
12%

Calcium
115mg
12%

Phosphorus
114mg
11%

Iron
1mg
11%

Copper
0.2mg
10%

Vitamin B2
0.14mg
8%

Zinc
0.7mg
5%

Selenium
2µg
3%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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