¼tsp.salt - if using salted butter or chicken broth, you may want to skip adding extra salt
½tsp.Cayenne Pepper - optional (gives a good bit of heat)
Instructions
Heat the oven to 400 degrees F.
Cut the squash in half lengthwise, very carefully piercing the middle with a sharp knife. The skin is quite tough, so move slowly so the squash doesn't roll.
Scoop out seeds and stringy membrane.
Place the squash cut side down on a baking sheet. (Lining the baking sheet with foil or parchment paper makes clean up easier.)
Bake for 40 minutes or until the squash is soft. Let cool.
While squash is cooking, steam cauliflower until soft. Puree in a food processor. (Add a little water or chicken stock if needed to thin out the puree.)
In a small pan, melt the butter. Add garlic and onion. Cook for a few minutes, until onions are soft.
Add butter, garlic and onion mixture to the cauliflower and puree.
In a large soup pot over medium heat, add the pureed mixture and 4 cups of chicken stock. Stir.
When the squash has finished baking, spoon the fleshy insides into the food processor. Puree (once again making sure it is nice and thin).
Add pureed squash to the pot. Stir well.
Add Cayenne Pepper and salt (if desired) to the pot. Stir and bring to a simmer. Cook for 15 minutes.
Ladle into soup bowls and garnish with a dash of cayenne pepper or dillweed, or a swirl of sour cream.