Curried Butternut Squash and Cauliflower Soup The Best Recipes

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Curried Butternut Squash and Cauliflower Soup

"Warm and creamy with just enough spice. Perfect for those cold winter evenings."

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
• 1/4 teaspoon curry powder
• 1 onion, cut into large chunks
• 3 cloves garlic, peeled
• 4 cups chicken broth
• 1 cup half-and-half
• 1/2 cup cooking sherry
• 4 tablespoons crumbled goat cheese (optional)
• 4 tablespoons crumbled cooked bacon (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• 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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