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

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

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.

Ingredients

You need the ingredients below to cook it

  • butternut squash

    butternut squash

    butternut squash

    1 medium

  • delicata squash

    delicata squash

    delicata squash

    1 small

  • cauliflower

    cauliflower

    cauliflower, cut into florets

    1 head

  • vegetable stock

    vegetable stock

    vegetable stock (enough to cover the vegetables once in the stock pot)

    705 milliliters

  • onion

    onion

    yellow onion, diced

    1 large

  • garlic

    garlic

    fresh garlic, minced

    3 cloves

  • curry powder

    curry powder

    curry powder

    1.5 teaspoons

  • butter

    butter

    butter

    3 Tbsps

  • dashes of cayenne pepper

    dashes of cayenne pepper

    or 2 dashes of cayenne pepper

    1 item

  • salt and pepper

    salt and pepper

    Salt and pepper to taste

    6 servings

Instructions

Let's follow the instructions for cooking it

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.