Name: Curried Butternut Squash and Cauliflower Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces - 3 pounds; Cauliflower, broken into florets - 1 head; Olive oil, or as needed - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Curry powder - ¼ teaspoon; Onion, cut into large chunks - 1; Garlic, peeled - 3 cloves; Chicken broth - 4 cups; Half-and-half - 1 cup; Cooking sherry - ½ cup; Crumbled goat cheese (Optional) - 4 tablespoons; Crumbled cooked bacon (Optional) - 4 tablespoons

Curried Butternut Squash and Cauliflower Soup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.