Warm up your kitchen and your soul with a bowl of Roasted Butternut Squash Cauliflower Soup! This creamy, velvety soup is not just a feast for the eyes but also a delightful symphony of flavors that will have you coming back for seconds. Perfect for chilly evenings or a cozy gathering, this recipe transforms humble ingredients into a gourmet experience. With just a few simple steps and a sprinkle of love, you can create a comforting dish that’s both healthy and satisfying. Ready to impress your family and friends with this delicious masterpiece? Let’s dive in!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 head cauliflower, chopped
- 1 onion, diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the vegetables: Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Chop the cauliflower into similar-sized florets. Dice the onion and mince the garlic.
- Spread the butternut squash and cauliflower on the prepared baking sheet. Drizzle with olive oil, and season generously with salt and pepper. Toss to ensure even coating.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and have golden brown edges. This roasting process will enhance the depth of flavor.
- While vegetables are roasting, heat a large pot over medium heat. Add a small amount of olive oil and sauté the diced onions until they become translucent and slightly golden.
- Add minced garlic to the onions and cook for an additional 30 seconds, being careful not to burn the garlic.
- Once the roasted vegetables are done, transfer them to the pot with the onions and garlic. Pour in the vegetable broth.
- Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little more vegetable broth.
- Serve hot, optionally garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of roasted pumpkin seeds.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh butternut squash and cauliflower. Look for squash that feels heavy for its size and has a smooth, blemish-free skin.
- Cut Uniformly: When chopping your vegetables, try to keep the pieces roughly the same size. This ensures even roasting and cooking, allowing all the flavors to meld beautifully.
- Don’t Skip the Roasting: Roasting the squash and cauliflower brings out their natural sweetness and adds a depth of flavor that boiling simply can't achieve. Make sure to get those edges golden brown!
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth after blending until you reach your desired texture.
- Garnish for Flair: Elevate your soup presentation with a drizzle of olive oil, a sprinkle of roasted pumpkin seeds, or fresh herbs like parsley or cilantro for an added touch of flavor and color.
- Make Ahead: This soup stores well in the refrigerator for up to a week, and the flavors deepen over time. It also freezes beautifully, making it a perfect option for meal prep!
Nutrition Facts
Calories: 145kcal
Carbohydrates: 27g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
