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
1 medium
delicata squash
1 small
cauliflower
1 head
vegetable broth
705 ml
yellow onion
1 large
garlic
3 cloves
madras curry powder
1.5 tsps
butter
3 Tbsps
red pepper powder
1
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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