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Cauliflower soup

October 29, 2008

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Serves 8

Butternut squash adds body and it's nice orange color to this soup, but you can also make it entirely with cauliflower, in which case the mixture is white. You may be surprised how delicious cauliflower tastes in soup.

2 heads cauliflower, cored, and cut into florets
1 medium onion, coarsely chopped
8 cups chicken stock
1/2 peeled butternut squash, cut into 1-inch pieces
Salt and pepper, to taste
1. In a soup pot, combine the cauliflower, onion, stock, squash, and salt and pepper. Bring to a boil, lower the heat, cover the pan, and simmer for 25 minutes or until the vegetables are very tender.

2. Working in batches, puree the soup in a blender and return it to the pot. Taste for seasoning and add more salt and pepper, if you like. Ladle into mugs. Sheryl Julian