My sister's soup: creamy curried squash and cauliflower soup
Gluten free
Vegetarian
Primal

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

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

butternut squash

1 medium

delicata squash

delicata squash

1 small

cauliflower

cauliflower

1 head

vegetable broth

vegetable broth

705 ml

yellow onion

yellow onion

1 large

garlic

garlic

3 cloves

madras curry powder

madras curry powder

1.5 tsps

butter

butter

3 Tbsps

red pepper powder

red pepper powder

1

salt and pepper

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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