This soup is light and has tons of flavour. Dollop it with good plain yogurt or a swirl of buttermilk. It may be made with any of the dark yellow winter squash varieties or local sweet potatoes.
- 1 large cooking onion, chopped
- 2 Tbsp (30 mL) canola oil
- 3 garlic cloves, chopped coarsely
- ½ – 1 tsp (2 – 5 mL) hot pepper flakes
- 2 “ (5 cm) fresh gingerroot, peeled and chopped
- 3 cups (750 mL) cubed peeled winter squash or sweet potato
- 3 cups (750 mL) chopped cauliflower or simply additional squash/sweet potato
- 3 cups (750 mL) chicken or vegetable stock
- Salt and freshly ground pepper, to taste
- Plain yogurt or buttermilk, as needed (optional)
In a large saucepan, cook the onion in the oil till transparent. Stir in the garlic and continue to cook till just beginning to brown. Add the ginger and cook for 1 minute longer, stirring constantly. Add the squash and cauliflower, tossing to coat with the onion-garlic-ginger mixture. Measure in the stock, cover and bring to a boil.
Reduce heat to medium low and simmer till tender. Remove from heat and let cool for 15 minutes before pureeing with a hand blender or in a food processor. Season with salt and pepper to taste. Reheat before serving. Pass yogurt or buttermilk.
Makes 6 to 8 servings
Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada 2008).