This flavorful and creamy soup can be adapted for vegans by using vegan dairy substitutes.
- 1 head of cauliflower
- 1 onion
- 1/2 butternut squash
- 2 TBSP thyme
- salt and pepper to taste
- dash of tumeric
- dash of paprika
- dash of celery salt
- 3 cloves of garlic (minced)
- 3 TBSP butter (divided into 1 Tbsp. and 2 Tbsp.)
- 1 TBSP olive oil
- 1 quart stock (veggie or chicken works well)
- 2 TBSP flour
- 1 cup milk
- 1/2 cup extra sharp white cheddar
- 1/2 cup Parmesan cheese
- Chopped parsley to garnish (optional)
1.) Take one cauliflower, 1 onion, ½ butternut squash,. Chop all ingredients and put in a large soup pan with 2 tablespoons of thyme, salt, pepper, a dash of turmeric, and a dash of paprika as well as a dash celery salt, three cloves of minced garlic,1 tablespoon of butter and olive oil.
2.) Sauté ingredients until soft.
3.) Then cover with 1 quart of stock, bring to boil then simmer 20 minutes.
4.) Put in blender to get smooth and transfer another large pot.
5.) Make rue with 2 tablespoons of butter and 2 tablespoons of flour. Mix in a saucepan stirring constantly on low heat until it is caramel color. Add to pureed soup.
6.) Add 1 cup of milk, ½ cup of extra sharp white cheddar cheese and ½ cup of Parmesan cheese stir into soup until smooth.
7.) Serve and garnish with chopped fresh parsley and a couple dashes of your favorite hot sauce ( I like Cholula).
8.) If you like you could garnish this with a few croutons as well.
