Soup Recipes

• 3 medium butternut squash - halved, peeled and seeded
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 tablespoon curry powder
• 2 tablespoons honey
• 1 teaspoon cinnamon
• One 2 lb. head cauliflower cut into 1" florets
• 3 quarts vegetable stock
• 1 cup heavy cream

Salt and fresh ground pepper

1. Cut 4 of the butternut squash halves into 1" chunks, cut the remaining 2 squash halves into 1/4" dice.
2. Melt butter in a large saucepan and add chopped onion. Cover the pan with a piece of crumbled wax paper and cook over low heat, until onion is softened, for about 10 minutes. Add curry powder and season with salt/pepper. Continue to cook stirring about 1 minute. Raise the heat to high, add honey and cinnamon and bring to boil. Stir in large chunks of squash and cauliflower florets until coasted with spices. Add vegetable stock, and bring to simmer. Cook over low heat about 40 minutes.
3. Puree the soup in a blender, working in batches. Return soup to saucepan. Add heavy cream, cover partially and simmer over low heat for 10 minutes, stir occasionally. Season soup with salt/pepper.
4. Set a steamer basket over boiling water and steam the finely diced squash until tender about 8 minutes.
5. Ladle soup into shallow bowls. Garnish with diced squash and add a dollop of sour cream (optional)