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

Ingredients

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

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.