Butternut squash and Cauliflower Soup with curry
Prep Time
30 minutes
Prep Notes
Peel the butternut squash using a sharp potato peeler. Then cut ends and slice in sections about 3/4 to 1 inch. Cut in 1 inch cubes.
Cooking Time
30 minutes
Ingredients
2 medium butternut squash, peeled, seeded, and cubed
2 tbsp unsalted butter, ghee or olive oil
1 large onion
1 tbsp curry powder
salt and freshly ground pepper
2 tbsp honey
1 tsp cinnamon
one head cauliflower, cut into 1 inch flowerettes
3 quarts vegetable stock
Directions
Melt butter in large, heavy saucepan. Add onion and cook til soft, about 10 minutes.
Add curry powder, salt and pepper. Cook about one minute
Raise the heat to high, add honey and cinnamon, bring to boil. Stir in squash and cauliflower and stir to coated with the spices. Add the vegetable stock and bring to a simmer. Cook over low heat til the vegetables are very tender, about 30 minutes.
Puree in blender a batch at a time. You can use an immersion blender for this step. Add additional salt, pepper, or curry powder to taste.
Notes
This freezes and stores well.
Credit
Oriental Food Initiative, Kathryn Garcia