Busters Recipes

Butternut Squash and Cauliflower Soup
SERVINGS: 12

3 medium butternut squash (about 5 pounds)--halved, peeled and seeded
2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 tablespoon curry powder
Salt and freshly ground pepper
2 tablespoons honey
1 teaspoon cinnamon
One 2-pound head of cauliflower, cut into 1-inch florets
3 quarts Vegetable Stock
1 cup heavy cream
Roasted Garlic Flat Breads and crème fraîche, for serving
MAKE AHEAD:
The soup can be prepared through Step 3 and refrigerated for up to 2 days.
The steamed squash can be refrigerated overnight.

1. Cut 4 of the butternut squash halves into 1-inch chunks; cut the
remaining 2 squash halves into 1/4-inch dice.
2. Melt the butter in a large, heavy saucepan. Add the onion. Cover with a
piece of crumpled wax paper and cook over moderately low heat until the
onion is softened, about 10 minutes. Remove the wax paper. Add the curry
powder and season with salt and pepper; cook, stirring, until fragrant,
about 1 minute. Raise the heat to high, add the honey and cinnamon and bring
to a boil. Stir in the large chunks of squash and the cauliflower until
coated with the spices. Add the Vegetable Stock and bring to a simmer. Cook
over moderately low heat until the vegetables are very tender, about 40
minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the
soup to the saucepan. Add the heavy cream, cover partially and simmer over
moderately low heat for 10 minutes, stirring occasionally. Season the
curried squash soup with salt and pepper.
4. Meanwhile, in a steamer basket set over boiling water, steam the finely
diced squash until just tender, about 8 minutes. Lightly season the diced
squash with salt.
5. Ladle the soup into shallow bowls. Garnish the soup with the diced squash
and a dollop of crème fraâche and serve hot with the Roasted Garlic Flat
Breads.

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