This easy roasted squash and cauliflower soup smells like Thanksgiving! It’s warm and comforting and yet very light. You can make it a little heartier by adding a pat of butter and a few tablespoons of cream to each bowl.
Roasted Squash and Cauliflower Soup
- 1 lb cauliflower florets
- 2 tbsp avocado oil
- Salt and pepper
- 1/2 large butternut squash or 1 whole delicata squash, cut in half
- 2 tbsp butter
- 1/2 cup chopped onion
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 4 cups chicken or vegetable broth
- Additional salt and pepper to taste
- Butter and heavy cream as desired.
- Preheat the oven to 400F. Spread the cauliflower florets out on a large sheet pan and drizzle with avocado oil. Season with salt and pepper and toss to combine.
- Line another sheet pan with parchment paper. Scoop the seeds out of the squash and place cut-side up on the sheet pan. Place both sheet pans in the middle two racks in the oven. Roast the cauliflower for about 20 minutes and remove. Roast the squash until it is tender and can easily be pierced with a fork.
- In a large saucepan over medium heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Add the thyme and sage and saute until fragrant, another 30 seconds.
- Pour in the broth and add the roasted cauliflower. Scoop out the flesh of the squash and add to the saucepan. Reduce the heat and simmer 10 minutes.
- Use an immersion blender to blend until smooth, or transfer to a large blender and puree (you may need to do this in batches).
- Add additional salt and pepper to taste. If desired, add a small pat of butter and some cream to each bowl of soup.
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