Spicy Butternut Squash and Cauliflower Soup

This is a great soup for a cold day. Goes great as a starter course but is also hearty enough to hold its own at lunch.

1 medium butternut squash (or about 3 cups peeled and cubed)
1 medium head of cauliflower, cleaned and broken into flowerets.
1/2 medium yellow onion chopped
8 cups chicken or vegetable broth
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
salt to taste

In medium sized sauce pan, cook squash and chopped onion and spices in broth until soft.

Add cauliflower and cook for another 10 minutes.

Garnish with cilantro or thyme and serve immediately.

Keeps in the fridge for up to five days and tastes wonderful reheated.

Comments:
- I made mine as a stew or saute. It is fine made with just a small amount of water.

By: GRACEFULTURTLES. From: SparkPeople