Curried Butternut Squash and Cauliflower Soup

Curried Butternut Squash and Cauliflower Soup

This butternut squash and cauliflower soup is seasoned with curry and sherry; serve with goat cheese and crumbled bacon on a cold winter evening.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
226 Calories

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
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.
Step 3
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Step 4
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.
Step 5
Ladle soup into bowls and top with goat cheese and crumbled bacon.

Ingredients

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

Categories

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