Roasted Acorn Squash , Potato and Cauliflower Soup with Sweet and Spicy Curry
Squash season is here and I wanted to create a smooth and creamy soup that is full of health and that has complex flavors with a bit of a kick!
I used a lovely sweet and spicy curry blend from The Season with Spice and a pinch of red pepper for the kick. The creaminess of the Yukon Gold Potatoes along with the goodness of cauliflower finishes off this soup. We will be blending at the end so you can do a coarse uneven chop with your prep work!
Ingredients:
Drizzle olive oil
1 white or yellow onion chopped
2-3 cloves of garlic minced
3 Yukon Gold Potatoes, scrubbed and chopped
1 small to medium cauliflower chopped
1 Acorn Squash, roasted
1 teaspoon Sweet and Spicy Curry Powder
1/4 teaspoon red chili power
salt to taste
Garnish: Greek plain yogurt or sour cream , cubed tomato, fresh herb
Preheat oven to 425 F. Cut squash in half and remove seeds. Place squash in roasting pan flesh side down. Roast for 20-25 minutes or until fork tender. Remove from oven and allow to cool.
In large soup pot drizzle olive oil with garlic and onion and a dash of curry seasoning. Sauté stirring a few times until onions are translucent.
Add potato and cauliflower to soup pot and the remainder of the curry seasoning, red pepper and salt. Add in vegetarian broth or distilled water.
Cover your pot and cook on Med/Low for 25 minutes or until the potato and cauliflower are tender.
Scoop out the flesh from the squash and add to pot. Using a hand help blender (or food processor in batches) puree the soup until silky and smooth
Re-Heat soup until warm and serve with garnish of your choice. Enjoy!
I used a lovely sweet and spicy curry blend from The Season with Spice and a pinch of red pepper for the kick. The creaminess of the Yukon Gold Potatoes along with the goodness of cauliflower finishes off this soup. We will be blending at the end so you can do a coarse uneven chop with your prep work!
Ingredients:
Drizzle olive oil
1 white or yellow onion chopped
2-3 cloves of garlic minced
3 Yukon Gold Potatoes, scrubbed and chopped
1 small to medium cauliflower chopped
1 Acorn Squash, roasted
1 teaspoon Sweet and Spicy Curry Powder
1/4 teaspoon red chili power
salt to taste
Garnish: Greek plain yogurt or sour cream , cubed tomato, fresh herb
Preheat oven to 425 F. Cut squash in half and remove seeds. Place squash in roasting pan flesh side down. Roast for 20-25 minutes or until fork tender. Remove from oven and allow to cool.
In large soup pot drizzle olive oil with garlic and onion and a dash of curry seasoning. Sauté stirring a few times until onions are translucent.
Add potato and cauliflower to soup pot and the remainder of the curry seasoning, red pepper and salt. Add in vegetarian broth or distilled water.
Cover your pot and cook on Med/Low for 25 minutes or until the potato and cauliflower are tender.
Scoop out the flesh from the squash and add to pot. Using a hand help blender (or food processor in batches) puree the soup until silky and smooth
Re-Heat soup until warm and serve with garnish of your choice. Enjoy!
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Enjoy this rich and satisfying soup that is so easy to put together!
To Your Good Health, Jan |
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