Instructions: 1. Put the oil in a 6-quart pot. Add the cauliflower and braise over low heat, partly covered, for about 5 minutes.

2. With a slotted spoon, lift the cauliflower into a bowl and set aside.

3. Add the onion to the pot and braise until translucent.

4. Add 2 cups of the bouillon and simmer, covered, for 15 minutes.

5. Lift the onion out with a slotted spoon and puree in a food processor or blender.

6. Return the onion to the broth.

7. Add the remaining bouillon and the cauliflower, squash, and spices.

8. Simmer, covered, for about 30 minutes or until the cauliflower is tender.

9. Correct the seasonings and serve.

Description: "lowfat"

NOTES : Say Katahn: "This is one of our unusual soups. It may seem like a strange concoction, but give it a try. Its been a great success with our tasters and at our dinner parties. Freezing will not harm the flavor, and when we make it for ourselves we store half in the freezer for future occasions." Tested with great success. No modifications except thinning it with vegetable broth.

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