My sister has a special skill for making soup. Whether you serve this dish at Thanksgiving dinner or on a regular Tuesday night, her recipe for Creamy Curried Squash and Cauliflower Soup might have you exclaiming that it’s the best soup ever!
I was talking to my sister, Carla, the other day. Since Thanksgiving is around the bend and there are loads of additional activities my family has planned for that weekend, she and I were discussing things like wardrobe options and who will have the hairdryer (in my family, if one person has a hairdryer, the others can leave theirs behind to take advantage of valuable suitcase space).
While we were talking about our hair and clothes, Carla pulled out some Creamy Curried Squash and Cauliflower Soup — leftovers from the night before. She said that, according to her husband Ben, it was “the best soup ever!” Really? The best ever? They’ve only been married a few years so it’s possible he was just kindly praising her efforts, but she seemed to agree with the rating.
This proclamation was a little surprising because what she’s really known for is her beet soup (a recipe for another time). So with the success of her creamy curried squash and cauliflower soup, she’s not just a one-hit soup wonder! She’ll now be known as “the sister who makes the great soup.”
Since it is Thanksgiving week and many of us will be with our families, I thought it was the perfect time to share this family recipe. I’m thankful that Carla had time to make it and I’m thankful the whole family will get to visit soon, even though some of us might be fighting over a hairdryer.
This recipe can easily be made as a vegan dish by using a vegan-based vegetable broth, butter and sour cream.
Recipe for Creamy Curried Squash and Cauliflower Soup:
Serves 6 people
Creamy Curried Squash and Cauliflower Soup
- 1 medium butternut squash
- 1 small delicata squash
- 1 head of cauliflower, cut into florets
- 3-4 cups vegetable stock (enough to cover the vegetables once in the stock pot)
- 1 large yellow onion, diced
- 3 cloves fresh garlic, minced
- 1-1/2 teaspoons curry powder
- 3 tablespoons butter
- 1 or 2 dashes of cayenne pepper
- Salt and pepper to taste
- Preheat your oven to 375 degrees F.
- Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom. 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.
- In a large stock pot, heat the butter and sauté the onions over low-to-medium heat until they’re translucent. Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
- Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
- Puree the squash and cauliflower (along with the liquid) in batches in a blender. Add a bit more stock (a little at a time) if you think the mixture is too thick.
- Transfer the soup to bowls and serve with a dollop of sour cream.