clean and cut up the cauliflower. Keep the stems - have seperated from florets... you will want the florets to be nice and small. they will add texture and should be smaller than bite size.
Using fresh corn, grate it over a bowl to be able to reserve the corn pieces and juices.
Cook the squash so that it is almost done - easy to cut, but still firm. Have squash scooped out and in fairly large chunks.
In a Stock pot heat oil over med. heat. Add garlic and shallots and cook for about 5 min. until clearish and fragrant. Add the cauliflower stems and 1/4 of the florets and squash.Cook for 5 - 10 min. so that the cauliflower is soft. Push veggies to outside of pan and put butter in the middle to melt. Add flour and stir so that the flour and butter mix together a bit before mixing all the veggies in with it. Mix it all together and allow to continue to cook for 5 min. Add chicken broth. Using a potato masher mash the squash, and cauliflower in the broth. Add the dried spices. Add the grated corn, red pepper, and sun- dried tomatoes and frozen corn. Cook for 5 min. Add the thyme and parsley. Simmer for 20 -25 min. to let flavors mingle. Compliments a spicy main course or nice with a large chunk of bread... Enjoy.
To create a vegetarian soup just substitute the chicken broth with veggie.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 8|
|Calories from Fat: 41 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.7mg||2 %|
|Sodium 307.6mg||11 %|
|Potassium 598mg||16 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 23.5g|
|Protein 5.8g||8 %|
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Calories per serving: 158
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