Curried Butternut Squash and Cauliflower Soup

Name: Curried Butternut Squash and Cauliflower Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 kilograms medium butternut squash (about —halved, peeled and seeded; 907 grams cauliflower, cut into 1-inch florets; 1 teaspoon cinnamon; 1 Tbsp curry powder; 237 milliliters heavy cream; 2 Tbsps honey; 1 large onion, coarsely chopped; 12 servings Roasted Garlic Flat Breads and crème fraîche, for serving; 12 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter; 3 liters Vegetable Stock

Curried Butternut Squash and Cauliflower Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 12. One serving contains 240 calories, 4g of protein, and 12g of fat. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up butternut squash —halved, cauliflower, salt and pepper, and a few other things to make it today.

Instructions

Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.

Ingredients you will need

Squash

Melt the butter in a large, heavy saucepan.

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Butter

Equipment you will use

Sauce Pan

Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes.

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Onion

Equipment you will use

Wax Paper

Remove the wax paper.

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Wax Paper

Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices.

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Salt And Pepper

Curry Powder

Cauliflower

Cinnamon

Spices

Squash

Honey

Add the Vegetable Stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.

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Vegetable Stock

Vegetable

Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.

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Soup

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Sauce Pan

Blender

Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.

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Salt And Pepper

Heavy Cream

Squash

Soup

Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes. Lightly season the diced squash with salt.

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Squash

Water