Curried Butternut Squash and Cauliflower Soup
Description
This butternut squash and cauliflower soup is seasoned with curry and sherry; serve with goat cheese and crumbled bacon on a cold winter evening.
Ingredients
•
3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
•
1 head cauliflower, broken into florets
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2 tablespoons olive oil, or as needed
•
salt and freshly ground black pepper to taste
•
1/4 teaspoon curry powder
•
1 onion, cut into large chunks
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3 cloves garlic, peeled
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4 cups chicken broth
•
1 cup half-and-half
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1/2 cup cooking sherry
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4 tablespoons crumbled goat cheese
•
4 tablespoons crumbled cooked bacon
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.