Cream of Cauliflower Soup

Head of cauliflower

Cook 5 minutes:
2 tablespoons butter
 1 large onion, chopped
 4 cloves garlic, minced

Add, cook 5 minutes more:
 2 large potatoes, peeled and cubed
 2 carrots, chopped

Add, bring to boil:
 1 box vegetable broth

 Stir in and simmer 15 minutes:
1 head cauliflower, chopped

Remove from heat and puree in blender until smooth. Add to pot on low heat and add:
1 cup milk
 1 tsp salt
 1/2 tsp ground black pepper
 1/8 tsp ground nutmeg

Heat through and serve with some yummy bread of your choice. We like rye. 

Cauliflower soup with buttered roll

Erin's Squash Soup

2014 Squash Harvest

Cut in half, de-seed and roast in roast pan in 1/2 inch to 1 inch of water about 40 minutes:
1 Buttercup Squash – you can substitute Butternut, but it won't be as good. Trust me on this.

Saute until soft about 10 minutes:
1 Onion, Chopped
1 Granny Smith Apple, peeled, cored and chopped
2 Tbsp Butter – the good kind
¼ Tsp Nutmeg
¼ Tsp Cinnamon
¼ Tsp Salt
¼ Tsp Pepper

Add to onion mixture:
Cooked Squash
1 Box Vegetable Broth

Cook about 10 minutes until flavors meld. Cool and puree in food processor or blender. Add back to pot and add 1 cup of water; simmer 15 minutes. Remove from heat.

Slowly stir in:
1 Pint of Whipping Cream (Heavy Cream)

Squash soup from homegrown buttercup squash