Creamy Curried Squash and Cauliflower Soup

Ingredients

• •1 medium butternut squash
• •1 small delicata squash
• •1 head cauliflower
• •3 cups vegetable stock
• •1 large onion
• •3 cloves garlic
• •1½ teaspoons curry powder
• •3 tablespoons butter
• •cayenne pepper
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Preheat your oven to 375°F.
2. 2Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.
3. 3Bake 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. 4In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.
5. 5Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
6. 6Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
7. 7Puree the squash and cauliflower (along with the liquid) in batches in a blender.
8. 8Add a bit more stock (a little at a time) if you think the mixture is too thick.
9. 9Transfer the soup to bowls and serve with a dollop of sour cream.