Curried Butternut Squash and Cauliflower Soup
Warm and creamy with just enough spice. Perfect for those cold winter evenings.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
- 1head cauliflower, broken into florets
- 2tablespoons olive oil, or as needed
- salt and freshly ground black pepper to taste
- ¼teaspoon curry powder
- 1onion, cut into large chunks
- 3cloves garlic, peeled
- 4cups chicken broth
- 1cup half-and-half
- ½cup cooking sherry
- 4tablespoons crumbled goat cheese
- 4tablespoons crumbled cooked bacon
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).Step 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.Step 3
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.Step 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.Step 5
Ladle soup into bowls and top with goat cheese and crumbled bacon.