Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup Recipe

Name: Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 large onion, chopped; 3 garlic cloves, coarsely chopped; 12-1 teaspoon red pepper flakes; 2 inches fresh ginger, chopped; 3 cups winter squash, peeled & cubed; 3 cups cauliflower, chopped; 3 cups chicken stock or 3 cups vegetable stock; salt & pepper; plain yogurt (optional) or buttermilk (optional)

Servings: persons

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, coarsely chopped
12-1 teaspoon red pepper flakes
2 inches fresh ginger, chopped
3 cups winter squash, peeled & cubed
3 cups cauliflower, chopped
3 cups chicken stock or 3 cups vegetable stock
salt & pepper
plain yogurt (optional) or buttermilk (optional)

1
In a large saucepan, heat the oil over medium heat; cook the onion until transparent.
2
Stir in the garlic and hot pepper flakes and continue to cook until garlic is just beginning to brown.
3
Add the ginger and cook, stirring constantly for 1 minute longer.
4
Add the squash and cauliflower, tossing to coat with the onion mixture.
5
Pour in the stock, cover and bring to a boil.
6
Reduce heat to medium-low and simmer until vegetables are tender.
7
Remove from heat and let cool for 15 minutes.
8
Puree with a hand blender or in a food processor.
9
Season with salt & pepper to taste.
10
Reheat before serving.
11
Place in serving bowls and enhance with a dollop of yogurt or a swirl of buttermilk.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 large onion, chopped, 3 garlic cloves, coarsely chopped, 12-1 teaspoon red pepper flakes, and more.

Yes, Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup

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