Creamy Curried Squash and Cauliflower Soup
Warm Up with Creamy Curried Squash and Cauliflower Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a comforting bowl of soup. Today, we’re sharing a recipe for Creamy Curried Squash and Cauliflower Soup that’s both incredibly flavorful and surprisingly easy to make. This soup is perfect for a cozy weeknight dinner or a sophisticated starter for a fall gathering.
This isn’t your average squash soup! The addition of cauliflower adds a lovely creaminess and subtle sweetness that complements the butternut squash beautifully. And the curry powder? It elevates the whole dish with a warm, aromatic spice that will have your taste buds singing.
Why You’ll Love This Soup:
- Comforting & Flavorful: A perfect blend of sweet, savory, and spice.
- Easy to Make: Ready in under an hour, with minimal effort.
- Healthy & Nutritious: Packed with vitamins and fiber from the squash and cauliflower.
- Versatile: Great as a starter, a light lunch, or a satisfying dinner.
Tips for the Best Soup:
- Roasting the Vegetables (Optional): For an even deeper, richer flavor, roast the butternut squash and cauliflower before adding them to the broth. Toss with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
- Adjusting the Spice: Feel free to adjust the amount of curry powder to your liking. Start with 1 teaspoon and add more if you prefer a bolder flavor.
- Creaminess Factor: If you want an extra creamy soup, you can add a splash of coconut milk or heavy cream at the end.
- Garnish Power: A dollop of sour cream (or Greek yogurt for a healthier option) adds a lovely tang and visual appeal. A sprinkle of chopped cilantro or a swirl of coconut milk also work beautifully.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can this soup be made vegan?
A: Absolutely! Simply omit the sour cream garnish and use vegetable broth. You can also substitute the butter with vegan butter or olive oil.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be very careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
We hope you enjoy this Creamy Curried Squash and Cauliflower Soup as much as we do! It’s a delicious and comforting way to embrace the flavors of fall.
Creamy Curried Squash and Cauliflower Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 medium cauliflower cut into florets
- 6 cups vegetable broth
- 2 tablespoons butter
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream optional garnish
Instructions
- In a large pot, combine the butternut squash, cauliflower, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in the butter, curry powder, salt, and pepper.
- Heat through and serve. Garnish with a dollop of sour cream, if desired.
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