SQUASH AND CAULIFLOWER SOUP

 

  • Cooking Time: 30 minutes
  • Servings: 6 to 8
  • Preparation Time: 30 minutes

Ingredients

  • Quarter cup of olive oil
  • 1/2 T. butter
  • 1 onion diced
  • 2 cup cauliflower, cut into small pieces
  • 2 potatoes, cut into 1/2 inch cubes
  • 2 cups diced carrots
  • 6 cups chicken stock or broth
  • 1/2 cooked Butternut squash, scooped out of skin
  • 1 can Chi Chi beans (chick peas)
  • 4 oz. Canadian bacon***Pancetta or Prosciutto
  • 1 bundle fresh thyme and rosemary
  • 2 bay leaves
  • salt and pepper
  • red pepper flakes

Directions

  • Heat oil on medium high heat in a 1.5 qt. Dutch oven
  • Add onions and saute till softened.
  • Add cauliflower, carrots, and potatoes and saute 5 to 10 minutes.
  • Add drained Chick peas.
  • Stir in chicken stock and bring to a boil.
  • Add the squash, simmer a little longer.
  • In a small skillet heat the butter and add the chopped Canadian bacon. (you can use Pancetta also)
  • Add the bacon to the soup, cover and simmer about 15 minutes or till vegetables are really tender.
  • Use an immersion blender or regular blender to puree the soup. Do it in small batches in regular blender.

Notes

Categories: Beans  Misc. Soup/Stew  Potato  Soup  Soup  Vegetable 

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