![]() ![]() Once smooth, ladle into bowls and garnish with sour cream or heavy cream, salt, pepper, and herbs. Transfer soup mixture to a blender or use an immersion blender to puree the soup. Add heavy cream & adjust seasoningsĪfter 15 minutes, stir in heavy cream to warm through. Add roasted veggies & brothĪdd in the roasted cauliflower and squash, then pour in stock and simmer for 10-15 minutes. Once softened, add in fresh herbs, spices and garlic, and cook until garlic is fragrant, about 30 seconds. Add in onion, with a pinch of salt and cook until softened and translucent, about 5-7 minutes. Meanwhile, in a large stock pot or dutch oven, melt the butter over medium heat. Roast until golden brown and fork tender, about 35-45 minutes, tossing halfway through. Prepare two large baking sheets with parchment paper.Īdd cauliflower and butternut squash to the baking sheets, and coat with olive oil, then season generously with salt and pepper. □Instructions Roast cauliflower & butternut squashĬut the cauliflower into large chunks, and cut the butternut squash in half lengthwise, cleaning out the seeds. Garnish with - fresh thyme, heavy cream, black pepper, fried sage leaves, sour cream, olive oil (optional).You could use half and half if you prefer, or your favorite dairy free milk or cream option. Heavy cream - Added near the end for a really great creaminess.That being said, any vegetable or chicken broth or stock will work perfectly fine here. Broth - We find that using chicken bone broth adds a ton of flavor, nutrients and protein, so we often opt for that.Of course, season to taste and if you don't like something, feel free to leave it out. Red pepper flakes add a subtle heat, smoked paprika adds some smokiness, and nutmeg is a must try, as it adds a lovely warmth to the soup. Dry seasonings - Kosher salt, black pepper, smoked paprika, red pepper flakes and nutmeg are all we used in the dried seasonings section. ![]() ![]() Again, this can be substituted for dried herbs as well. Fresh thyme & sage - For an incredibly lovely flavor.You can substitute garlic and onion powder if you prefer. Onion & garlic - The base of anything savory and delicious.You will need about a pound /16 ounces/ 448 grams of cauliflower. You can use fresh or frozen cauliflower here. Cauliflower- Cauliflower is so neutral in flavor alongside the squash, it really allows the squash to shine, but it also cuts down on the carbs in the soup.You can also save the seeds and roast them to top the soup! Otherwise, just carefully cut a medium squash in half lengthwise and scoop out the seeds and "guts" and discard. Butternut squash - You can buy butternut squash peeled and already chopped into small pieces, and that would be a super easy route to take.Butter adds a rich creaminess to the soup that is simply delicious. Butter & olive oil- We use olive oil to roast the squash and cauliflower since it can withstand higher temperatures than butter.Full quantities and nutritional information are located in the recipe card. ![]()
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