Scanway's Curried Squash & Cauliflower Soup
Ingredients
2 medium butternut squash, halved peeled and seeded, roasted in oven at 350 for an hour
3 tbsp unsalted butter
1 large onion, chopped coarsely
1-1/2 tbsp curry powder
salt and fresh ground pepper
2 tbsp honey
1 tsp cinnamon
1 large head of cauliflower, cut into florets
2 quarts vegetable stock
1cup heavy cream
Directions
Cut squash into 1" cubes. Melt butter in a large saucepan. Add onion and sauté for 6 – 7 minutes. Add curry powder and season with salt and pepper. Add honey, cauliflower florets and vegetable stock. Cook for 15 minutes. Serves 36 espresso cups.
Put soup in food processor along with cooked squash and puree to fine consistency. Put back to soup pot and add cream. Serve hot in small espresso cups. Garnish with a sprig of fresh thyme.
