My sister's soup: creamy curried squash and cauliflower soup

Name: My sister's soup: creamy curried squash and cauliflower soup
Total time: 45 min
Yield: 6 servings
Ingredients: 1 medium butternut squash; 1 small delicata squash; 1 head cauliflower; 3 cups vegetable broth; 1 large yellow onion; 3 cloves garlic; 1.5 tsps madras curry powder; 3 Tbsps butter; 1 red pepper powder; 6 servings salt and pepper

Creamy Curried Squash and Cauliflower Soup is a gluten-free, lacto-ovo vegetarian, and primal dish perfect for autumn. Each serving covers 20% of your daily requirements of vitamins and minerals. It takes about 45 minutes to prepare and is a warm and comforting option for cooler weather.

Ingredients

butternut squash

1 medium

delicata squash

1 small

cauliflower

1 head

vegetable broth

3 cups

yellow onion

1 large

garlic

3 cloves

madras curry powder

1.5 tsps

butter

3 Tbsps

red pepper powder

salt and pepper

6 servings

Method

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.

Nutrition:

176 kcal

Carbs

30 g

Fat

6 g

Protein

4 g

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