Do your soup a favour and roast your veggies beforehand! This irreplaceable step adds so much flavour to your otherwise standard soup. This healthy dinner soup creation was a roasted cauliflower and butternut squash soup. Velvety and rich with delicious autumn flavours. I roasted garlic and rosemary with the squash which seriously made for an explosion of flavours. Not only warmingly delicious, but also gluten-free, dairy-free, Paleo and vegan!
Roasted Cauliflower & Butternut Squash Soup
1 small butternut squash, seeds scooped out and sliced lengthwise (or about 4 cups if you’re using pre-cut, peeled butternut squash cubes)
1 small head of cauliflower, cut into large florets
- 5 tbsp extra-virgin olive oil
6-7 cloves garlic
1 large sprig of rosemary
1 medium onion, chopped
- 2 1/2 litres of low-sodium vegetable broth or water
Sea salt and pepper to taste
Preheat the oven to 400 degrees F.
Drizzle cauliflower and squash with 2-3 tbsp. of the olive oil and place on a parchment-lined baking dish. Add garlic and rosemary to the cavity of the butternut squash. Roast the veggies for 30-45 minutes until fork tender.
In a large saucepan (or medium soup pot), on medium heat, heat the remaining olive oil and sauté the onion until soft. Scoop out the flesh from the roasted squash and add to the pan/pot, along with the roasted cauliflower and roasted garlic. Add the vegetable broth or water and sprinkle in some salt and pepper. Let it come to a simmer and cook for 10-15 minutes. Blend with an immersion blender until smooth (or slowly transfer, ladle by ladle, to a regular blender or food processor and blend/process until smooth). Check for seasoning and add more salt or pepper if needed. Enjoy!