Curried Butternut Squash and Cauliflower Soup! ZOMG!

I had a butternut squash and head of cauliflower that really need eating yesterday, and I ran across this recipe.

I made a few changes (because of what I had and didn't have on hand) -

Used chicken broth instead of vegetable broth. I only had a little cream, so I subbed sour cream for the remainder.

I did not add the little pieces of squash at the end, but pureed the whole thing.

Made toasted garlic bagels instead of flatbread.

I served this with a butter lettuce and cuke salad.

It was fantastic.

INGREDIENTS
3 medium butternut squash (about 5 pounds)—halved, peeled and seeded
2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 tablespoon curry powder
Salt and freshly ground pepper
2 tablespoons honey
1 teaspoon cinnamon
One 2-pound head of cauliflower, cut into 1-inch florets
3 quarts Vegetable Stock
1 cup heavy cream
Roasted Garlic Flat Breads and crème fraîche, for serving

DIRECTIONS
Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.
Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes. Remove the wax paper. Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the Vegetable Stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.
Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes. Lightly season the diced squash with salt.
Ladle the soup into shallow bowls. Garnish the soup with the diced squash and a dollop of crème fraîche and serve hot with the Roasted Garlic Flat Breads.

http://www.foodandwine.com/recipes/curried-butternut-squash-and-cauliflower-soup

This sounds extra tasty. Thanks for posting the recipe!

Delicious and gorgeous soup. Yummy.

How much did it make?

And does the recipe list the carb count?

Thanks for posting.

so I don't know about the carb count.

:hi:

Half that might work... It's an interesting recipe.

because I make bread so often, I roast my squash.
I think you get a more concentrated flavor that way.

It can then be eaten as a side dish or used for soup.
I just saute some onions in butter, add the butternut
then add stock until you get the right consistancy.

Then I use my stick blender, adjust the amount of broth and season.

Nothing better... I think they're better than pumpkin seeds - thinner husks, a little more nutty...

second round of the soup last night. Great addition. Next time I will use the seeds from the squash!

:hi:

And your recipe made me really hungry for those flavors.
I loosely followed this recipe but made some changes and used my pressure cooker.
Actually I strayed right off the page like a mad scientist at one point.
:silly:

I didn't have any cauliflower, but did have a turnip and some celery so used that instead.
And instead of heavy cream I used just a little buttermilk and a little almond milk.
Sounds weird, I know, but worked well. Used both chicken and vegetable stock.

So along with the squash I first sauteed chopped onion, garlic, celery, turnip in a little butter and olive oil as well as Stonewall Kitchen's Curry Mango Grill Sauce (which always enhances any curry dish).
Tossed in a chunk of smoked pork. Also added some chopped dates. Squeezed some lemon in it
too. I embellished the spices a bit - besides what's above I added allspice, cardamom and Herbs de Provence.
Instead of honey I used...drumroll please...about 2T each of real Pomegranate Grenadine
Simple Syrup and Mint Infused Simple Syrup to sweeten the pot.
Then put it in the pressure cooker for 20 minutes with the stock.


It is truly delicious.
I abhore repeating anything so I doubt I'll ever make this the same way again.
It's just too much fun to make things up.
Typical for me and it works out most of the time.

I am glad it came out well and I may try some of your substitutions.

:hi:

I have some frozen pumpkin left over from Thanksgiving, and a cauliflower, and it's a cold rainy day. Soup's on!

I think I'll give that a try this week while my man is out of town. He's not crazy about curry anything. But I think I'll leave out the cinnamon- can't stand the stuff.

:hi:

Today I used up a bag of frozen cauliflower and some leftover fresh broccoli. Sauteed some onions, cooked the cauliflower and broccoli in a little chicken stock, picked out the broccoli when it was done and chopped it, pureed the cauliflower with the onions and put it back in the pot. Added a little more stock and a bit of light cream, then stirred in some shredded cheddar. Threw the chopped broccoli in after the cheese melted and seasoned with a little sea salt, pepper, dill and Worcestershire sauce. As an afterthought I finely grated a little piece of carrot I had to get rid of and tossed it in for some color. It was delicious.

but it sounds so yummy, I'm sure no one would have any trouble using it up!

Sure wish we could share samples! :rofl:

Using up what is available is what's great in this day and age.

Using up what's in the fridge and the cupboard is a mainstay for many meals.