What dishes have your friends been talking about? Maybe they can suggest a particular method or ingredient. Let them help you!
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Butternut Squash and Cauliflower Soup:
1 onion, chopped and sauteed in 2 tsp olive oil until translucent-over a low flame for about 15-20 minutes
4 cups chicken broth (or vegetable broth)
1 carrot cut into 1/2 inch disks
2 cups caulifower
flesh from 1 small roasted butternut squash-(roasted at 475 for about an hour , covered with foil on a cookie sheet)
1/2 tsp salt
1 tsp curry powder
ground pepper to taste
garnish with fresh herbs (I used lemon oregano)
Simmer all the ingredients, as prepared above, for about 25 minutes or until carrots are tender.
Puree with a hand blender or in a blender when cooled. Enjoy!