Creamy Butternut Squash Cauliflower Soup Food

CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Steps:

• 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.

SEE MA'S BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
• Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a soup pot and sauté onion until it is translucent.
• Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
• Add salt and purée the soup using a hand blender or blender.
• Ladle into soup bowls and sprinkle parsley flakes (if using).
• Infuse love and serve!