Curried Butternut Squash And Cauliflower Soup

Name: Curried Butternut Squash And Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

3106

kcal

Calories

304

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Curried Butternut Squash And Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!