Name: Creamy Curried Butternut Squash Cauliflower Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: US
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; 0.25 teaspoon curry powder; 1 onion, cut into large chunks; 3 cloves garlic, peeled; 4 cups chicken broth; 1 cup half-and-half; 0.5 cup cooking sherry; 4 tablespoons crumbled goat cheese; 4 tablespoons crumbled cooked bacon

Embrace the chill with this luxuriously creamy soup, a symphony of sweet butternut squash and earthy cauliflower, kissed with a hint of warming curry spice. A true comfort in a bowl, perfect for those frosty evenings.

Follow The Directions

01

Step

Preheat your oven to a roaring 450 degrees F (230 degrees C). (5 minutes)

02

Step

In a large bowl, lovingly combine the butternut squash, cauliflower, and olive oil, ensuring each piece is lightly coated. Spread the mixture onto one or two baking sheets, creating a canvas of vibrant vegetables. Season generously with salt, pepper, and a delicate dusting of curry powder. Scatter the onion and garlic amidst the colorful array. (5 minutes)

03

Step

Roast in the preheated oven, allowing the vegetables to caramelize and tenderize, until they yield to a fork and their tips boast a delightful crispy brown hue. (Approximately 20 minutes)

04

Step

Working in batches, carefully transfer the roasted vegetable mixture to a blender, adding small amounts of chicken broth to facilitate a smooth, velvety puree. Once each batch is transformed, transfer it to a large pot. Pour in the remaining chicken broth, creating a harmonious blend. Season with additional salt, pepper, and curry powder to your liking, tailoring the flavors to your personal palate. Gently stir in the half-and-half and cooking sherry. Heat over medium heat until the soup is warmed through, being careful not to let it boil. (15 minutes)

05

Step

Ladle the soup into bowls, presenting a canvas for culinary artistry. Crown each serving with a generous sprinkle of crumbled goat cheese and the salty, savory allure of crumbled cooked bacon. Serve immediately and bask in the warmth and flavor. (5 minutes)

For an even richer flavor, roast the butternut squash with a drizzle of maple syrup.
If you prefer a vegan version, substitute the chicken broth with vegetable broth and the half-and-half with coconut milk.
A swirl of crème fraîche or a drizzle of truffle oil can elevate this soup to gourmet status.
The soup can be made ahead of time and reheated gently. The flavors will meld together beautifully overnight.
Consider adding a pinch of red pepper flakes for an extra kick.