Savory Butternut Cauliflower Soup

 
















This vegetable grows plentiful here in Quebec this time of year. Used not only to decorate Halloween and Thanksgiving tables and mantels but also enjoyed like in this velvety tart and slightly sweet soup. Top with drizzled honey and chopped pecans.

Ingredients:

1 Butternut squash
1 cauliflower bunch
1 onion
1 garlic clove minced
1 small carrot
1 small celery
1 small parsnip
4 cups of vegetable broth
3 tbsp olive oil
1 tbsp minced ginger
1 tsp turmeric
1 tbsp honey
chopped pecans 1/4 cup
salt

Preparations:

1. In a pressure cooker or large pot pour olive oil and add your chopped onion and minced garlic and saute for 2 minutes on a medium heat.
2. Add diced carrots, celery, and parsnip sauteeing until tender and golden.
3. While the above is browning you can peel and cut your butternut squash. Cut it into 2 inch cubes. Clean and cut cauliflower into small bunches and set aside.
4. Once your saute mixture is golden brown add squash and cauliflowe, stir to mix the flavors. Add 4 cups of vegetable broth, honey, turmeric and salt.
5. Close your pressure cooker or pot and let cook for 45 minutes for pressure cooker and 1 1/2 hours for regular pot.
6. Once fully cooked puree soup and serve hot in bowl and garnish with a drizzle of honey and chopped pecans.

Serves 4