In my mind, the Fall is soup time! When I lived in Europe, I found they enjoyed soups made from pureed vegetables far more than we do here, and that is a shame. When you blend a soup, it gets a thick and creamy texture that is very comforting on a rainy autumn day. Since squash is in season, you should take advantage of the awesome flavor profile that comes from adding it to a warm bowl of comfort food. -Jake
- 1 head of cauliflower, chopped
- 1 butternut squash, peeled and chopped
- 2 packages mushrooms, washed and sliced
- 1 large onion, chopped
- 1/2 lb bacon
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tsp. pepper
- 1 tsp. curry powder (I like McCormick brand)
- 1 tsp. paprika (hot or sweet)
- 1/2 tsp. turmuric
- 1/4 tsp. red pepper flakes (more or less to taste)
Heat the olive oil in a large heavy stew pot or dutch oven over medium low heat. Sweat the cauliflower, onion, and butternut squash with the pepper, curry powder, paprika, and turmeric for 5-8 minutes or until everything is slightly softened. Add salt, red pepper, and enough water to cover - around 4 cups (which will vary based on the size of your vegetables & your vessel). Bits of the veggies may stick up out of the water (it's better to have too little water than too much, because you can always thin it out later if you want). Bring to a boil and simmer until everything is cooked, about 10 minutes more.
Meanwhile (while sweating and boiling the veggies), in a large skillet, cook the bacon over medium heat until crisp. Remove bacon then saute the mushrooms in the bacon fat over medium high heat until dark brown in color.
Take the veggies off the heat. Use a stick blender to puree the soup until smooth. Chop bacon into bits and add with mushrooms. Add additional salt and pepper to taste. Serve with a dollop of sour cream.