Butternut Bisque with Cauliflower

• 2 cups coarsely chopped cauliflower florets (4 oz.)
• 1 10-oz. pkg. frozen diced butternut squash, thawed (1 1/2 cups)
• 1 cup low-sodium vegetable broth
• 1 Tbs. all-purpose flour
• 1/4 tsp. dried thyme
• 1 1/2 cups soy creamer
• 1 1/2 cups frozen corn kernels, thawed
• 2 green onions, white and pale green parts thinly sliced

1. Place steamer basket and 1/2 inch of water in medium saucepan.
2. Cover, and steam cauliflower 4 to 6 minutes, or until tender.
3. Set aside.
4. Meanwhile, puree squash, broth, flour, and thyme in blender or food processor until smooth.
5. Bring squash puree to a boil in saucepan.
6. Cover, reduce heat to medium-low, and simmer 10 minutes, whisking occasionally to prevent scorching.
7. Remove pan from heat, and stir in soy creamer.
8. Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through.
9. Season with salt and pepper, if desired.
10. Ladle soup into bowls, and top with green onions.

cauliflower, butternut squash, vegetable broth, flour, thyme, soy creamer, corn kernels, green onions

Taken from www.vegetariantimes.com/recipe/butternut-bisque-with-cauliflower/ (may not work)