In a bowl, mix together the onion, cauliflower, squash cubes, 1 1/2 tsp.
olive oil, rosemary, salt and pepper.
Transfer to a paper-covered baking sheet with parchment roast in the oven for 45 to 60 minutes, or until squash is tender, turning the vegetables after 30 minutes.
In a pan, add 1 1/2 tsp.olive oil, and cook the garlic for 1 minute over medium heat, stirring constantly.
Add roasted vegetables (keep some pieces of roasted cauliflower for garnish, if desired)and chicken broth.
Bring the mixture to a boil and cover.
Reduce heat to low and simmer for 15 minutes.
In a blender or food processor, process until smooth.
Return the soup to the pan.
Add milk and mix with a wooden spoon.
Warm over medium heat without boiling.
For a smoother soup, add a little more milk.
Garnish with finely chopped parsley, roasted cauliflower and a drizzle of extra-virgin olive oil.
There is just enough curry in this soup to give it an exotic touch. For a spicier soup, you
can always add more curry powder, but without exaggeration as to not mask the delicate
flavor of the cauliflower.
1cauliflowercut into four, then into thin slices (about 2 lbs total)
1potatopeeled and diced
4cupschicken or vegetable broth
2cupsof half and half or milk
¼tsp.salt
¼tsp.tabasco sauce
¼cupred onionthinly sliced
¼cupfresh cilantrochopped
Instructies
In a large skillet, melt butter over low heat.
Add yellow onion and curry paste and cook, stirring, for about 5 minutes or until onion is softened.
Put the onion mixture in slow cooker.
Add cauliflower, potato and broth.
Cover and cook on low for 4 to 6 hours.
In a food processor or blender (or with a hand mixer), puree the soup until smooth, in batches.
(You can prepare the soup up to this step and let it cool completely and place in airtight containers. It will keep up to 2 days in the refrigerator. )
Add the cream, salt and tabasco sauce in the slow cooker and mix.
Cover and continue cooking at high intensity for 10 minutes or until the soup is hot.
To serve, garnish each serving with red onion and sprinkle with cilantro.
Notes / Tips / Wine Advice:
QUICKER VERSION Sauteing the onion in butter with the curry paste gives more flavor to the soup, but it takes more time. To save time, you can skip this step and simply mix the onion and curry paste with the cauliflower, potatoes and broth into the slow cooker.VARIANT Omit the garlic and add dried herbs, chili powder or freshly ground black pepper.
