Ingredients for - Curried Butternut Squash and Cauliflower Soup

1. Butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces 3 pounds
2. Cauliflower, broken into florets 1 head
3. Olive oil, or as needed 2 tablespoons
4. Salt and freshly ground black pepper to taste 2 tablespoons
5. Curry powder ¼ teaspoon
6. Onion, cut into large chunks 1
7. Garlic, peeled 3 cloves
8. Chicken broth 4 cups
9. Half-and-half 1 cup
10. Cooking sherry ½ cup
11. Crumbled goat cheese (Optional) 4 tablespoons
12. Crumbled cooked bacon (Optional) 4 tablespoons

How to cook deliciously - Curried Butternut Squash and Cauliflower Soup

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.

3 . Stage

Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.

4 . Stage

Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.

5 . Stage

Ladle soup into bowls and top with goat cheese and crumbled bacon.