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Curried Butternut Squash and Cauliflower Soup
Curried Butternut Squash and Cauliflower Soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cozy up with fragrant Butternut Squash Cauliflower Soup, spiced with curry and sherry. Top with goat cheese and crispy bacon for a comforting winter meal.
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
  • 0.25 teaspoon curry powder
  • 1 onion, cut into large chunks
  • 3 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 0.5 cup cooking sherry
  • 4 tablespoons crumbled goat cheese
  • 4 tablespoons crumbled cooked bacon
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • In a bowl, mix together butternut squash, cauliflower, and olive oil. Spread the mixture onto 1 or 2 baking sheets and season generously with salt, pepper, and curry powder. Lastly, sprinkle with onion and garlic.
  • Roast in the preheated oven until veggies are tender and edges are golden brown, approximately 20 minutes.
  • In batches, blend the roasted vegetables with a bit of chicken broth until smooth. Transfer the puree to a large pot, then add the rest of the chicken broth. Season with salt, pepper, and curry powder to your liking. Stir in half-and-half and sherry. Heat the soup over medium heat until hot, but avoid boiling.
  • Pour the hot soup into bowls and generously sprinkle goat cheese and crispy bacon on top.

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