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
• •½ cup sour cream

Method

Adapted from foodista.com

1. 1Preheat your oven to 375 degrees F.
2. 2Slice the squash length wise.
3. 3Place face down in a casserole dish with about ¼" water on the bottom.
4. 4Bake for about 30 minutes or until the squash is tender.
5. 5Cool a bit, then when you can touch the squash, scoop out the seeds.
6. 6Scoop the squash flesh into a bowl and set aside.
7. 7In a large stock pot, heat the butter.
8. 8Sauté the onions over low-to-medium heat until they're translucent.
9. 9Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
10. 10Add the squash and cauliflower into the pot along with the stock.
11. 11Simmer for about 20 minutes.
12. 12Puree the squash and cauliflower (along with the liquid) in batches in a blender.
13. 13Add a bit more stock (a little at a time) if you think the mixture is too thick.
14. 14Transfer the soup to bowls and serve with a dollop of sour cream.