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.