Name: My Sister's Soup: Creamy Curried Squash and Cauliflower Soup
Prep time: 15 min
Cook time: 60 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 medium butternut squash; 1 small delicata squash; 1 head cauliflower; 3 cups vegetable stock; 1 large onion; 3 cloves garlic; 1.5 teaspoons curry powder; 3 tablespoons butter; 1 dashes of cayenne pepper; 6 servings salt and pepper

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My Sister's Soup: Creamy Curried Squash and Cauliflower Soup Recipe — Recipes Zone

Method

9 steps · 45 min

01
Preheat Oven
Preheat your oven to 375 degrees F.
02
Prepare Squash for Roasting
Slice the butternut and delicata squash lengthwise. Place them face down in a casserole dish with about 1/4 inch of water on the bottom.
03
Roast and Scoop Squash
Bake for about 30 minutes, or until the squash is tender when pierced with a fork.
Let the squash cool slightly until you can comfortably handle it. Scoop out the seeds, then scoop the soft squash flesh into a bowl and set it aside.
04
Sauté Onions
In a large stock pot, melt the butter over low-to-medium heat. Add the chopped onion and sauté until it's translucent and softened.
05
Add Aromatics and Spices
Stir in the minced garlic, curry powder, cayenne pepper, and a generous pinch of salt and pepper to the softened onions. Cook until fragrant.
06
Simmer Soup Base
Add the roasted squash flesh and the cauliflower florets to the pot, along with the vegetable stock. Bring it to a simmer and let it cook for about 20 minutes, until the cauliflower is very tender.
07
Puree Soup
Carefully transfer the soup mixture, including all the liquid, to a blender. Working in batches if necessary, puree until completely smooth and creamy.
08
Adjust Consistency
If the soup feels too thick, add a bit more vegetable stock, a little at a time, until it reaches your desired consistency.
09
Serve
Ladle the warm soup into bowls. Serve with a dollop of sour cream on top, if you like.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	176kcal	9%
Fat	6g	9%
Carbohydrate	31g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 5 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain
Soya	May contain

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About this recipe

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Method

Preheat Oven

Prepare Squash for Roasting

Roast and Scoop Squash

Sauté Onions

Add Aromatics and Spices

Simmer Soup Base

Puree Soup

Adjust Consistency

Serve

Nutrition

Allergens

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