Curried Butternut Squash and Cauliflower Soup and Please Vote!


Hi everyone. My friend Steven Greenberger was telling me about his curried soup and I remembered I had a buttrenut squash waiting for me at home. Ah, the power of suggestion.

What dishes have your friends been talking about? Maybe they can suggest a particular method or ingredient. Let them help you!

Enjoy the soup and PLEASE VOTE FOR ME if you are on facebook! I am in the running to win this contest and I can only do it with your help! If everyone who reads my blog this week votes for me, I am sure to win! Thanks and here’s the link to click on:

http://apps.facebook.com/gmctscontest/gallery_vote.aspx?pid=122

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!

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