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Recipe by Faigy Grossman

Cauliflower Squash Soup

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Soy

This soup is a tasty and sophisticated dish that is very simple to prepare and has an interesting blend of vegetables. Appealing on the table, it looks and tastes great topped with onion-garlic croutons.

Ingredients

Cauliflower Squash Soup

  • 1 small butternut squash, peeled and seeded

  • 1 medium sweet potato

  • 2 small potatoes

  • 1 large onion, finely diced

  • oil, for sautéing

  • water, to cover vegetables

Directions

Prepare the Soup

1.

In a food processor with the fine shredder blade, process squash and potatoes. In a six-quart (five- and- a- half-liter) pot, sauté onion in oil. Add vegetables and stir until vegetables have softened. Add water to cover.

2.

Bring soup to a boil; reduce heat and cook 10 minutes. Add cauliflower and more water to cover vegetables. Add remaining ingredients and return to a boil. Reduce heat; partially cover pot and cook additional 15–20 minutes, or until all vegetables are soft.

Tips:

For even more flavor, add a little more wine, to taste.
Cauliflower Squash Soup

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