Butternut Squash & Cauliflower Soup - cooking recipe

Ingredients

1 large onion, diced
3 garlic cloves, peeled and smashed
1 apple, cored, peeled and diced
1/2 cauliflower, cut into florets (about 2 cups)
2 medium butternut squash, peeled, seeded and cubed (4 cups)
6 cups vegetable stock
2 teaspoons garam masala
1/2 teaspoon dried chili pepper flakes
salt and pepper
1/2 cup low-fat sour cream (optional)

Preparation

In a large saucepan, sautee the onion and garlic until golden.
Add cauliflower, apples and squash and stir together.
Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
Either with a blender, stick blender or food mill, puree the soup until creamy.
Season with salt and pepper.
If desired, swirl in sour cream.