Curried Butternut Squash and Cauliflower Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 4 cups vegetable stock
• 2 cups diced butternut squash
• 2 cups diced cauliflower
• 1/4 cup heavy cream

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring frequently, until the onion is softened.
2. Add the curry powder, cumin, ginger, cinnamon, nutmeg, turmeric, cayenne pepper, and salt. Cook for 1 minute, stirring constantly.
3. Add the vegetable stock, butternut squash, and cauliflower. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
4. Remove from the heat and puree with an immersion blender until smooth. Stir in the heavy cream and season with additional salt, if desired.
5. Serve hot. Enjoy!

Interesting Facts

• Curry powder is a blend of spices originating in India. It typically includes coriander, cumin, turmeric, ginger, and chili powder.
• Butternut squash is a type of winter squash that is high in fiber, vitamin A, and potassium.
• Cauliflower is a cruciferous vegetable that is high in fiber, vitamin C, vitamin K, and folate.