Roasted Butternut Squash and Cauliflower Soup

Good morning! How was your weekend? Mine was great, not a relaxing as I had hoped but nice none the less. We had dinner with friends, enjoyed a few walks before the temperature dropped 25 degrees, did a few chores, dragged out the Christmas boxes and made this scrumptious Roasted Butternut Squash and Cauliflower Soup.

Roasted Butternut Squash and Cauliflower Soup

1 medium butternut squash, peeled, seeds removed, and cut into chunks

1/2 medium head of cauliflower, cut into chunks

1 medium Granny Smith apple peeled and quartered

1 medium yellow onion, quartered, skin removed

3 cloves of garlic skin on

2 tablespoons of olive oil

1 1/2 teaspoons herb de Provence

2 1/4 cups chicken or vegetable broth

11/4 cups water

1 teaspoon kosher salt

1/4 teaspoon  pepper

chopped pecans for garnish

Directions:

Preheat oven to 425. Place butternut squash, cauliflower, onion quarters, apple and garlic clovers to pan, drizzle with olive oil. Bake until tender but not mushy.

Once vegetables are tender remove from oven and place into a large soup pot, then add the water, chicken broth, salt, pepper and herbs de Provence. Stir to combine.

Bring to boil over medium-high heat. Reduce heat and simmer for 15 minutes. You can eat the soup as is or puree until desired consistency or until smooth. Remove from heat and blend with an immersion blender until smooth. I left mine a little chunky.

Or ladle soup into a blender, put top on and REMOVE the small insert FROM THE LID, place a towel over the hole and blend.

If soup is too thick add a little water or heavy cream to get desired consistency.

NOTE!!!! DO NOT USE THE BLENDER WITH THE TOP ON AND THE INSERT IN PLACE. YOU COULD BLOW THE TOP OFF AND INJURE YOURSELF, NOT TO MENTION HAVE A HUGE MESS.

This soup is perfect for a cold winter day because it is easy and delicious. After all,  what could be easier than trowing all the vegetables on a pan and roasting them, then adding them to a pot with the liquids?

I love the combination of flavors in this soup; the buttery flavor from the butternut squash and the sweet caramelized flavor from the apple and the cauliflower coupled with the garlic and herbs makes this the perfect soup for a Fall or Winter afternoon.

What did you do this weekend? Did you do anything fun and exciting? Did you make anything yummy for the upcoming holidays? I found so many great recipes I want to try but at this point I would have to feed an army to even make a dent in them. Currently I am in the process of narrowing them down and finalizing my menu. I will keep you posted.

Have a great day!

Don’t forget to  Subscribe to the blog to receive the latest recipes and post in  your inbox! You can also follow us on Pinterest, Instagram, and Facebook. Last but not least, if you like the blog share it with a friend and subscribe. 

Related Posts:

• 

  Easy Roasted Butternut Squash and Pumpkin Soup

• 

  15 Easy Tips to Live and Maintain a Healthy Lifestyle

• 

  Roasted Cranberry, Apple, Cauliflower and Butternut…