• St. Andrew's Dartmouth

Curried Squash & Cauliflower Soup

Sandra Attersley

2 Medium squash, halved, peeled, seeded

3 Tbsp butter

1 large onion, chopped

1 1/2 Tbsp curry powder

Salt and pepper to taste

2 Tbsp honey

1 tsp cinnamon

1 large cauliflower, cut in small florets

2 L vegetable or chicken stock

1 cup sour cream

Cut squash into 1 inch cubes. Melt butter. Cook onions in melted butter 5-6 minutes. Add curry, salt, pepper, honey, cauliflower, squash and stock. Simmer for 15 minutes. Puree in blender. Put back in pot and add sour cream. Serve hot with sprig of fresh thyme.


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