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.
