Curry Cauliflower Squash Soup

I decided last minute to make a soup for Thanksgiving. This was so easy to whip up and tasted delicious too! It also made me realize that I want a hand blender for Christmas. Pleeeease Santa? :)

Ingredients

1 small yellow squash
1 head of cauliflower, cut into florets
2 cups chicken stock
1 small yellow onion, diced
3 cloves fresh garlic, minced
1-1/2 teaspoons curry powder
3 tablespoons butter
1 or 2 dashes of cayenne pepper
1 cup heavy cream
Salt and pepper to taste

Directions
Preheat your oven to 375 degrees F.
In a large stock pot, heat the butter and sauté the onions over low-to-medium heat until they’re translucent. Add the garlic, curry powder, and salt and pepper to the onion.
Add the squash and cauliflower into the pot along with the stock, and simmer for about 20 minutes.
Puree the squash and cauliflower (along with the liquid) in batches in a blender. Return to pot and add the heavy cream. Simmer on low for 10 minutes. Transfer the soup to bowls and serve.