My Sister's Soup: Creamy Curried Squash and Cauliflower Soup
My Sister's Soup: Creamy Curried Squash and Cauliflower Soup is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. One serving contains 176 calories, 4g of protein, and 6g of fat. For $1.
Kochzeit
45 min
Portionen
6
Zutaten
10
Nährwerte
pro Portion176 kcal
Kalorien
4 g
Eiweiß
6 g
Fett
31 g
Kohlenhydrate
Zubereitung
- 1
Preheat your oven to 375 degrees F.
- 2
Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.
- 3
Bake 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
In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.
- 5
Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
- 6
Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
- 7
Puree the squash and cauliflower (along with the liquid) in batches in a blender.
- 8
Add a bit more stock (a little at a time) if you think the mixture is too thick.
- 9
Transfer the soup to bowls and serve with a dollop of sour cream.
