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    You are in: Home / Recipes / Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup Recipe
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    Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Beautiful BC's Note:

    From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories NOTE: Sept 20/10 - our family enjoys this soup is even more when you change out the onion and squash for leek and potato. Use small yellow potatoes with the skin on then don't puree it to get more nutrients. A light soup with tons of flavour - best served with a crusty bread and a crisp glass of dry white wine. Dollop with plain yogurt or a swirl of buttermilk. The original recipe says you can use any of the dark yellow winter squash varieties or sweet potatoes. My preference is the squash.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 31, 2009


      Very good soup! Loved the fresh ginger. I cut back a tad on the red pepper flakes. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


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

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 109.2
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.6 g
    Cholesterol 3.6 mg
    Sodium 189.9 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 2.5 g
    Sugars 5.4 g
    Protein 4.9 g

    The following items or measurements are not included:

    fresh ginger

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