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

• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 garlic cloves, coarsely chopped
• 12-1 teaspoon red pepper flakes
• 2 inches fresh ginger, chopped
• 3 cups winter squash, peeled & cubed
• 3 cups cauliflower, chopped
• 3 cups chicken stock or 3 cups vegetable stock
• salt & pepper
• plain yogurt (optional) or buttermilk (optional)

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

canola oil, onion, garlic, red pepper, ginger, winter, cauliflower, chicken stock, salt, yogurt

Taken from www.food.com/recipe/mark-mitchells-spicy-squash-cauliflower-and-fresh-ginger-soup-308856 (may not work)