{"id":9487,"date":"2010-09-28T09:00:14","date_gmt":"2010-09-28T08:00:14","guid":{"rendered":"http:\/\/chopsybaby.com\/magazine\/?p=9487"},"modified":"2018-07-02T13:55:56","modified_gmt":"2018-07-02T12:55:56","slug":"spicy-squash-and-cauliflower-soup-recipe-from-my-farm","status":"publish","type":"post","link":"https:\/\/chopsybaby.com\/magazine\/spicy-squash-and-cauliflower-soup-recipe-from-my-farm\/","title":{"rendered":"Spicy Squash and Cauliflower Soup recipe from My Farm"},"content":{"rendered":"

\u00a0<\/p>\n

\"\"<\/a><\/p>\n

Prep time 15 minutes
\nCooking time 40 minutes
\nServes 4<\/p>\n

Ingredients <\/strong>\u00a0
\n1 tbsp olive oil
\n1 From My Farm onion, roughly chopped
\n2 garlic cloves, finely chopped
\n1 From My Farm red chilli, deseeded and finely chopped
\n1 tsp ground cumin
\n1 tsp ground coriander
\n1 medium From My Farm cauliflower, broken into florets
\n1kg From My Farm butternut squash, peeled, deseeded and cut into chunks
\n1 litre veg stock
\nsalt and freshly ground pepper to serve
\nsour cream to serve
\nMethod<\/strong>
\n1. Heat the olive oil in a large saucepan, cook over a low heat until softened
\n2. Add the garlic and chilli and cook for 1 minute, add spices and cook for a further minute.
\n3. Add the cauliflower and squash and toss to coat in spices then add the stock bring to the boil then simmer over a gentle heat for 30 minutes until the vegetables are soft.
\n4. Remove from the heat and puree in a blender until smooth, reheat if necessary and serve with a swirl of sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

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