I received some great suggestions last week for soups to use up my frozen pureed cauliflower. Using those suggestions as inspiration, I dug around in my kitchen and online and decided to make this Curried Cauliflower Soup that I found on All Recipes with a few tweaks (of course). I left out the veggie stock and also decided to add butternut squash!
The ingredients:
The method:
I cooked the squash and onions in the stockpot with a bit of olive oil until the onions were almost translucent, added the garlic and cooked a tad more. Then I added 4 cups of water and let boil until the squash was cooked through (about 10 minutes).
Blended this mixture, then returned it to the pot and added the rest of the ingredients. Cooked until heated through and the curry paste was well mixed.
The result:
Seriously, so yummy with a side of rice!
A couple more cauliflower soups I considered:
