Curried Butternut Squash And Cauliflower Soup Recipe

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.

No additional tips available.

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

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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.

Curried Butternut Squash And Cauliflower Soup

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