See Ma's Butternut Squash and Cauliflower Soup

Ingredients

• tablespoon olive oil
• large onion, diced
• clove sgarlic, pressed
• cup speeled, seeded, and cubed butternut squash
• cup sbite-sized cauliflower florets
• apple - peeled, cored, and diced
• cup svegetable stock
• teaspoon sgaram masala
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1/2 cup low-fat sour cream

Instructions

1. Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2. Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.