Squash and Cauliflower Soup
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 6 to 8
  • Preparation Time: 30 minutes
  • 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
  1. Heat oil on medium high heat in a 1.5 qt. Dutch oven
  2. Add onions and saute till softened.
  3. Add cauliflower, carrots, and potatoes and saute 5 to 10 minutes.
  4. Add drained Chick peas.
  5. Stir in chicken stock and bring to a boil.
  6. Add the squash, simmer a little longer.
  7. In a small skillet heat the butter and add the chopped Canadian bacon. (you can use Pancetta also)
  8. Add the bacon to the soup, cover and simmer about 15 minutes or till vegetables are really tender.
  9. Use an immersion blender or regular blender to puree the soup. Do it in small batches in regular blender.