Curried Squash Soup
Okay the picture below does not do this soup justice. This is by far the yummiest soup I've eaten. While at a Soup Exchange, my friend Carolyn made this and I was instantly hooked. The batch I made required me to use 2 pots! Click here for the original recipe.
2 medium sized butternut squash (peeled, seeds scooped out, and cut into 1 inch chunks, roughly 10 cups) See Picture below!
1/2 head cauliflower, cut into florets (roughly 3 cups)
1 large yellow onion, chopped
1 tbsp of yellow curry powder
2 tbsp of honey
1 tsp of cinnamon
3 X 900 mls vegetable stock cartons (2700 mls altogether)
1 cup of cream (blend cream, 10%MF)
Step 1: The most time consuming aspect of this recipe is peeling, coring and cutting the butternut squash. So start with that. See the following image for the how-to of peeling and cutting a squash.
Photo Credit to helloparfait.com
Step 2: Next, cut up your cauliflower and set aside.
Step 3: In the largest pot you can find, over medium heat, add 1 tbsp of olive oil and and 1 tbsp of butter. Let melt, then add the chopped onion. Season lightly with salt and pepper. Sauté on low heat for roughly 10 minutes, until the onions begin to soften.
Step 4: Add the curry powder, mix around and sauté for another minute or 2. Now add the honey and cinnamon. Season with a little salt and pepper. Mix well and turn the heat up high and bring to a boil for a minute. Now add the butternut squash and cauliflower. Mix around and then add the vegetable stock, ensuring all the vegetables are covered.
Step 5: Bring to a simmer, keeping the temperature on low, cooking the vegetables for roughly 40 minutes, until the vegetables are soft and tender.
Step 6: When the vegetables are cooked, transfer the soup mixture (in batches) to a food processor or blender. Puree the soup, in batches, placing the soup back into the large pot. Place over low heat.
Step 7: Add the cream. Mix together and let simmer for 10 minutes, or so. Serve and ENJOY!