Yields1 Serving
 1 large sweet onion, chopped
 4 cloves garlic, chopped
 1 tablespoon olive oil
 1½ tablespoons curry powder
 1 teaspoon turmeric
 2 cups cauliflower florets
 2 cups butternut squash, frozen
 1, 14-oz. can coconut milk
 4 cups low-sodium vegetable broth
 Salt to taste
 Black Pepper for garnish
1

In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.

2

Add curry powder and turmeric and stir to coat onions.

3

Add cauliflower, squash, coconut milk, and broth.   Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes.  Add water if necessary to keep cauliflower covered.

4

Remove from heat and let stand until cool enough to purée.

5

Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid. 

6

Season with salt.

7

Ladle soup into bowls and garnish with freshly ground black pepper just before serving.

Ingredients

 1 large sweet onion, chopped
 4 cloves garlic, chopped
 1 tablespoon olive oil
 1½ tablespoons curry powder
 1 teaspoon turmeric
 2 cups cauliflower florets
 2 cups butternut squash, frozen
 1, 14-oz. can coconut milk
 4 cups low-sodium vegetable broth
 Salt to taste
 Black Pepper for garnish

Directions

1

In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.

2

Add curry powder and turmeric and stir to coat onions.

3

Add cauliflower, squash, coconut milk, and broth.   Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes.  Add water if necessary to keep cauliflower covered.

4

Remove from heat and let stand until cool enough to purée.

5

Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid. 

6

Season with salt.

7

Ladle soup into bowls and garnish with freshly ground black pepper just before serving.

Curried Butternut Squash Soup