Curried Butternut Squash and Cauliflower Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

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
¼ teaspoon curry powder
1 onion, cut into large chunks
3 cloves garlic, peeled
4 cups chicken broth
1 cup half-and-half
½ cup cooking sherry
4 tablespoons crumbled goat cheese
4 tablespoons crumbled cooked bacon

Nutrition Info

225.6 calories
carbohydrate: 31.1 g
cholesterol: 19.5 mg
fat: 9.2 g
fiber: 5.7 g
protein: 7.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 861.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Do you like the recipe? Share this tasty recipe!