Christina

Soup’s On: Butternut Squash Cauliflower Soup

There’s nothing like a homemade bowl of soup. Do you agree?

A well-made pot of soup is a thing of beauty and a deliciously self contained meal needing only maybe a hunk of crusty bread to accompany it. The best thing is a great soup needn’t be complicated or full of fancy ingredients. It doesn’t even have to cook for many hours to taste divine. I love playing around with different in-season veggies to come up with new and exciting combinations.

This soup is warm and comforting without being heavy—perfect for a cold winter night. Make up a double batch and freeze because it reheats beautifully. It’s golden color and mild taste make it easy to love. The make ahead option means its an easy recipe (think first course) for any fancy holiday meal you have coming up.

Butternut Squash Cauliflower Soup

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 large butternut squash, cut in half and seeds removed
  • 1 head cauliflower, washed, drained and cut into large florets
  • 2 cloves garlic
  • 1 teaspoon alt
  • 1/2 teaspoon black pepper
  • 3 sprigs, fresh thyme
  • 3 cups low-sodium chicken stock, vegetable stock or water
  • *sour cream or Greek yogurt for topping (optional)

Instructions:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.

2. Sprinkle the butternut squash on the cut side with half of the salt and pepper and rub with 1 tablespoon of olive oil. In a large bowl, toss cauliflower and garlic and thyme together with reaming salt, pepper and olive oil. lace squash onto baking sheet, cut side down and surround it with the cauliflower and garlic. Roast  until veggies are fork tender, about 30 minutes. Remove from the oven and allow them to cool on roasting pan.

3. Once the vegetables have cooled, scoop out the flesh of the squash with a spoon and place into a blender or food processor. Add in the cauliflower and chicken stock. Puree until smooth. Pour puree into a medium stock pot and heat through. Taste for seasoning and add more salt/pepper if necessary. Pour into serving bowls and serve topped with a dollop of sour cream or Greek yogurt.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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