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CREAMY CAULIFLOWER SOUP (as seen in Real Simple magazine)

2 large heads of cauliflower, broken or chopped into florets
2 cloves of garlic, chopped
1 yellow onion, chopped
1 Tb thyme
2 tsp salt
1 tsp pepper
3 Tb butter
3 cups chicken stock (preferably homemade) 
1/2 cup heavy cream (could use coconut milk if you prefer)

Cook the onion, garlic, thyme, salt and pepper in the butter until tender, 3-5 minutes.  Add the cauliflower florets and the chicken stock and cook, covered, for 20 minutes (I brought it to a boil, then lowered it to simmer for the 20 minutes).  Add the heavy cream and cook for a few more minutes.  Transfer to a blender (or use an immersion blender -- my favorite kitchen tool) and puree until smooth.