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.
Cauliflower Squash Soup
Recipe By Faigy Grossman
- Cooking and Prep: 1.5 h
- Serves: 8
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Contains:
Ingredients (11)
Cauliflower Squash Soup
Start Cooking
Prepare the Soup
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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.
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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.
Tip:
For even more flavor, add a little more wine, to taste.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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