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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Cauliflower Butternut Squash Soup Recipe

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This recipe for Creamy Cauliflower Butternut Squash Soup is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 slices of bacon
1 head of cauliflower, chopped
1 small butternut squash (or 1/2 a medium size squash), diced
2 cloves garlic, minced
1 stalk celery, chopped
4 c. chicken broth
4-6 fresh sage leaves, chopped
Salt and pepper to taste
Directions:
Directions:
1. In a large deep pan or soup pot, cook the bacon over medium heat until cooked through and crisp. Remove the bacon from the pan, chop into 1/2 inch pieces and set aside on a paper towel.
2. In the same pan/pot, add the chopped cauliflower and diced squash to the bacon fat. Cook 2-3 minutes. Add the garlic, celery and sage and cook until fragrant, stirring often (another 2-3 minutes.)
3. Pour 4 cups of broth into the pot and bring to a low boil. Redu e to a simmer and cook, covered, until the squash and cauliflower are fork tender (about 10 minutes).
4. Use a slotted spoon to transfer about half the cauliflower florets to a separate bowl.
5. Pour remaining soup into a blender (may need to do it in 2 batches depending on the size of your blender). Blend until smooth. Combine the pureed soup with the reserved cauliflower. Season with salt and pepper to taste.
6. Serve with bacon as a garnish. (I also like some cheese on top).
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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