Curried Butternut Squash and Cauliflower Soup

[Guest guest]

Curried Butternut Squash and Cauliflower Soup

 

3 medium butternut squash, halved, peeled and seeded

2 tablespoons unsalted butter

1 large onion, coarsely chopped

1 tablespoon curry powder

salt and freshly ground pepper

2 tablespoons honey

1 teaspoon cinnamon

1, 2-pound head of cauliflower, cut into 1-inch florets

3 quarts vegetable stock

1 cup heavy cream, I used soy milk

 

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

squash halves into 1/4-inch dice.

Melt the butter in a large, heavy saucepan. 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. Remove the 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. Add

the Vegetable Stock and bring to a simmer. Cook over moderately low heat until

the vegetables are very tender, about 40 minutes.

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

the saucepan. 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.

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.

Ladle the soup into shallow bowls. Garnish the soup with the diced squash and a

dollop of crème fraâche and serve hot with garlic bread.

Makes 12 servings.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail