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Roasted Cauliflower + Butternut Squash Soup

Keyword: Holidays, Parties, Soups and stews, Tableware, Vegetarian
Skill: intermediate
Servings: 1

INGREDIENTS

  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
  • 1 fennel bulb, white bulb only, cut into 2 inch pieces
  • 1 cauliflower head, cut into 2 inch pieces
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 4 cups stock, chicken or vegetable
  • 1 tablespoon fresh thyme, finely chopped
  • 2 bay leaves
  • ½ teaspoon allspice
  • Bite size crostini, toasted
  • Toasted pepitas

INSTRUCTIONS

  1. Preheat the oven to 425 degrees. Coat squash, fennel and cauliflower with olive oil, season with a little salt, spread on a baking sheet and roast for 15-20 minutes. Flip over and roast for an additional 10 minutes, until slightly browned on both sides.
  2. In a large soup pot, melt butter, onion and thyme. Sauté until the onion is translucent.
  3. Add roasted vegetables, bay leaves and stock to soup pot. Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Add all spice to soup mixture and remove bay leaves.
  5. Carefully transfer hot liquid into a blender and blend until smooth, approximately 2 minutes.
  6. Return to the pot and serve topped with crème fraiche, crostini’s and toasted pepita seeds.

NOTE: This recipe makes a large batch for entertaining; however, excess can be refrigerated up to 2 days or placed in the freezer to be served at a later date.