My Sister's Soup: Creamy Curried Squash and Cauliflower Soup

Ingredients

• 1 medium butternut squash 
• 1 small delicata squash 
• 1 head cauliflower cut into florets
• 3 cups vegetable stock to cover the vegetables once in the stock pot)
• 1 large onion diced yellow
• 3 cloves garlic fresh minced
• 1.5 teaspoons curry powder 
• 3 tablespoons butter 
• 1  ground pepper 
• 6 servings salt and pepper to taste

Equipment

• bowl
• oven
• pot
• blender
• casserole dish

Directions

1. Preheat your oven to 375 degrees F.
2. Slice the squash length wise and place face down in a casserole dish with about 1/4" water on the bottom.
3. Bake for about 30 minutes or until the squash is tender. Cool a bit, then when you can touch the squash, scoop out the seeds. Scoop the squash flesh into a bowl and set aside.
4. In a large stock pot, heat the butter and saut the onions over low-to-medium heat until theyre translucent.
5. Add the garlic, curry powder, red pepper flakes and salt and pepper to the onion.
6. Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
7. Puree the squash and cauliflower (along with the liquid) in batches in a blender.
8. Add a bit more stock (a little at a time) if you think the mixture is too thick.
9. Transfer the soup to bowls and serve with a dollop of sour cream.