Butternut Squash and Cauliflower Puree Soup
This was my favorite soup when I was recovering from surgery! So hearty and savory, it filled me with warmth. The roasting of the vegetables and garlic give it a nutty, brown sweetness that can’t be beat.
You can make it vegan by using vegetable broth or go traditional with chicken broth instead. This is a large quantity recipe — it freezes beautifully so make a whole batch!
- 4 tablespoons olive oil
- 1 large butternut squash, seeds removed, quartered
- 1 cauliflower, stem removed, cut into florets
- 5 cloves garlic, whole and in their skins
- 3 cups low-salt vegetable or chicken broth
- 1 teaspoon dried thyme
- salt and black pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Brush the flesh sides of the squash quarters with half the oil. Place them in a foil-lined, shallow baking pan.
- Toss the cauliflower florets in the remaining oil. Add them to the same baking pan.
- Warp the garlic cloves loosely together in foil and put them on the same baking pan.
- Bake the squash, cauliflower, and garlic until the cauliflower has brown edges. (Start checking after about 25 minutes). Remove from the oven and let cool.
- Pour the broth in a large pot over medium heat. Or use a crock pot or slow cooker.
- Scoop off the squash flesh and put it in the broth.
- Add the cauliflower and thyme.
- Slice the heads off of the garlic cloves and squeeze the contents of the cloves into the broth.
- Bring to a boil, then reduce to low. Simmer for at least 1 hour and let cool.
- Puree the soup in a blender or food processor until uniform.
- Return to the pot or cooker to heat again when you’re ready to eat. Add salt and pepper to taste.