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 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

Ready in : 45 mins

My Sister's Soup: Creamy Curried Squash and Cauliflower Soup is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. One serving contains 176 calories, 4g of protein, and 6g of fat. For $1.59 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. 2 people have made this recipe and would make it again. If you have garlic, delicata squash, butter, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, Creamy Curried Squash And Cauliflower Soup, and Creamy Curried Squash And Cauliflower Soup.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

Ingredients

butternut squash

1 medium

delicata squash

1 small

cauliflower

1 head

vegetable stock

3 cups

onion

1 large

garlic

3 cloves

curry powder

1.5 teaspoons

butter

3 tablespoons

dashes of cayenne pepper

1

salt and pepper

6 servings

Cooking in Steps

1
Preheat your oven to 375 degrees F.

oven
2
Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.

squash

water

casserole dish
3
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.

squash

seeds

oven

bowl
4
In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.

butter

onion

stock

pot
5
Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.

red pepper flakes

salt and pepper

curry powder

garlic

onion
6
Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.

cauliflower

squash

stock

pot
7
Puree the squash and cauliflower (along with the liquid) in batches in a blender.

cauliflower

squash

blender
8
Add a bit more stock (a little at a time) if you think the mixture is too thick.

stock
9
Transfer the soup to bowls and serve with a dollop of sour cream.

sour cream

bowl

Similar Recipes

Pumpkin soup with wine

Pumpkin soup with wine might be a good recipe to expand your hor d'oeuvre collection. This recipe ma...

Calories : 429.02 kcal

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

If you want to add more

Calories : -- Kcal

Cherry Coconut Milk Smoothie

Cherry Coconut Milk Smoothie is a

Calories : -- Kcal

Summer Berry Salad

Summer Berry Salad might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves...

Calories : 97.95 kcal

Coconut Carrot-Ginger Soup

Coconut Carrot-Ginger Soup might be a good recipe to expand your hor d'oeuvre repertoire. This recip...

Calories : 281.37 kcal

My Sister's Soup: Creamy Curried Squash and Cauliflower Soup

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

Ingredients

butternut squash

1 medium

delicata squash

1 small

cauliflower

1 head

vegetable stock

3 cups

onion

1 large

garlic

3 cloves

curry powder

1.5 teaspoons

butter

3 tablespoons

dashes of cayenne pepper

1

salt and pepper

6 servings

Cooking in Steps

1 Preheat your oven to 375 degrees F.

2 Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.

squash

water

3 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.

squash

seeds

4 In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.

butter

onion

stock

5 Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.

red pepper flakes

salt and pepper

curry powder

garlic

onion

6 Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.

cauliflower

squash

stock

7 Puree the squash and cauliflower (along with the liquid) in batches in a blender.

cauliflower

squash

8 Add a bit more stock (a little at a time) if you think the mixture is too thick.

stock

9 Transfer the soup to bowls and serve with a dollop of sour cream.

sour cream

Nutrition ?

Similar Recipes

Pumpkin soup with wine

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

Cherry Coconut Milk Smoothie

Summer Berry Salad

Coconut Carrot-Ginger Soup

1
Preheat your oven to 375 degrees F.

2
Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.

3
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.

4
In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.

5
Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.

6
Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.

7
Puree the squash and cauliflower (along with the liquid) in batches in a blender.

8
Add a bit more stock (a little at a time) if you think the mixture is too thick.

9
Transfer the soup to bowls and serve with a dollop of sour cream.