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Curried Butternut Squash and Cauliflower Soup

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Curried Butternut Squash and Cauliflower Soup



Ingredients :

  • 3 pounds butternut squash – halved
  • seeded
  • peeled
  • and cut into 3/4-inch pieces
  • 1 head cauliflower
  • broken into florets
  • 2 tablespoons olive oil
  • or as needed
  • salt and freshly ground black pepper to taste
  • ¼ teaspoon curry powder
  • 1 onion
  • cut into large chunks
  • 3 cloves garlic
  • peeled
  • 4 cups chicken broth
  • 1 cup half-and-half
  • ½ cup cooking sherry
  • 4 tablespoons crumbled goat cheese (Optional)
  • 4 tablespoons crumbled cooked bacon (Optional)
  • Methods :

  • Preheat the oven to 450 degrees F (230 degrees C).
  • 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.
  • Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
  • 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.
  • Ladle soup into bowls and top with goat cheese and crumbled bacon.
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