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My Sister's Soup: Creamy Curried Squash and Cauliflower Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.59

$1.59 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:58%

Spoonacular Score: 58%

 

The recipe My Sister's Soup: Creamy Curried Squash and Cauliflower Soup can be made in about about 45 minutes. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 176 calories. This gluten free, lacto ovo vegetarian, and primal recipe serves 6 and costs $1.59 per serving. 2 people were impressed by this recipe. It will be a hit at your Autumn event. If you have onion, garlic, vegetable stock, and a few other ingredients on hand, you can make it. It works well as a soup. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. If you like this recipe, take a look at these similar recipes: Creamy Curried Squash And Cauliflower Soup, Curried Cauliflower & Squash Soup, and Curried Butternut Squash and Cauliflower Soup.

Ingredients

Servings:
1 medium
1 medium butternut squash
butternut squash
1 small
1 small delicata squash
delicata squash
1 head
1 head cauliflower
cauliflower
3 cups
3 cups vegetable stock
vegetable stock
1 large
1 large diced yellow onion
diced yellow onion
3 cloves
3 cloves fresh garlic
fresh garlic
1 tsp
1 tsp curry powder
curry powder
3 Tbsps
3 Tbsps butter
butter
1
1  cayenne pepper
cayenne pepper
some
some salt and pepper
salt and pepper
1 medium butternut squash
1 medium
butternut squash
1 small delicata squash
1 small
delicata squash
1 head cauliflower
1 head
cauliflower
3 cups vegetable stock
3 cups
vegetable stock
1 large diced yellow onion
1 large
diced yellow onion
3 cloves fresh garlic
3 cloves
fresh garlic
1 tsp curry powder
1 tsp
curry powder
3 Tbsps butter
3 Tbsps
butter
1  cayenne pepper
1
cayenne pepper
some salt and pepper
some
salt and pepper

Equipment

casserole dish
casserole dish
pot
pot
blender
blender
bowl
bowl
oven
oven
casserole dish
casserole dish
pot
pot
blender
blender
bowl
bowl
oven
oven


Instructions

Preheat your oven to 375 degrees F. Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom. Bake for about 30 minutes or until the squash is tender. Cool a bit, then when you can touch the squash, scoop out the seeds. Scoop the squash flesh into a bowl and set aside. In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent. Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion. Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes. Puree the squash and cauliflower (along with the liquid) in batches in a blender. Add a bit more stock (a little at a time) if you think the mixture is too thick. Transfer the soup to bowls and serve with a dollop of sour cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.59
Ingredient
1 medium butternut squash
1 small delicata squash
1 head cauliflower
3 cups vegetable stock
1 large diced yellow onion
3 cloves fresh garlic
1 teaspoon curry powder
3 tablespoons butter
1 cayenne pepper
Price
$1.65
$1.50
$2.99
$2.27
$0.33
$0.20
$0.10
$0.36
$0.11
$9.51

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

Disclaimer

Nutritional Information

Quickview
175 Calories
4g Protein
6g Total Fat
30g Carbs
18% Health Score
Limit These
Calories
175
9%

Fat
6g
10%

  Saturated Fat
3g
23%

Carbohydrates
30g
10%

  Sugar
8g
9%

Cholesterol
15mg
5%

Sodium
590mg
26%

Get Enough Of These
Protein
4g
9%

Vitamin A
14818IU
296%

Vitamin C
84mg
102%

Manganese
0.6mg
30%

Potassium
1043mg
30%

Folate
112µg
28%

Vitamin B6
0.54mg
27%

Fiber
6g
25%

Magnesium
71mg
18%

Vitamin K
18µg
17%

Vitamin E
2mg
15%

Vitamin B1
0.21mg
14%

Vitamin B5
1mg
13%

Vitamin B3
2mg
12%

Calcium
114mg
11%

Phosphorus
113mg
11%

Iron
1mg
11%

Copper
0.2mg
10%

Vitamin B2
0.14mg
8%

Zinc
0.69mg
5%

Selenium
1µg
3%

covered percent of daily need

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