See Ma's Butternut Squash and Cauliflower Soup
Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- 1large onion, diced
- 3cloves garlic, pressed
- 4cups peeled, seeded, and cubed butternut squash
- 2cups bite-sized cauliflower florets
- 1apple - peeled, cored, and diced
- 6cups vegetable stock
- 2teaspoons garam masala
- ½teaspoon red pepper flakes
- salt and ground black pepper to taste
- ½cup low-fat sour cream
Instructions
Step 1
Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.Step 2
Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.