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Roasted Cauliflower & Squash Soup
The union of roasted cauliflower and butternut squash in this velvety soup is nothing short of astonishing! Be sure to buy a fresh squash: you can tell when you slice through a butternut squash and the juices gush out of the veins that your squash was very recently picked; the color will be a rich orange. Orange zest, nutmeg, and honey harmonize completely with the butternut, and the roasted cauliflower lends nutty nuances to the broth . . .
Roasted Cauliflower Soup
 

1 large head of cauliflower

1 medium butternut squash

1 palmful salt

6 tbls chicken stock crystals or 2 tins broth replacing some of the water

1 orange, zested and juiced

1 cup non-fat sour cream, kefir, or plain yoghurt

1 tbls honey or maple syrup

2 tsp nutmeg, cinnamon, or mace

1-2 apples, chopped (optional)

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Wash and remove the core from the cauliflower using a boning knife. Break the florets apart and dry, then arrange on a large baking sheet. Roast in a 375° F oven until the florets are a light golden brown color, roughly 30 minutes. Place in a Dutch oven or medium stock pot with water to cover, or part stock if you have it on hand.
 

Chop, peel, and seed a medium-sized Butternut Squash. Cut into roughly 1 cubes and add to the pot. Bring to a boil, reduce to simmer, and cook until florets are tender, roughly 2-3 hours. Then, stir in your broth crystals if you are using them. Puré using a hand blender until the texture is smooth and velvety.

Grate or zest an orange and juice it. Add the sour cream, honey or maple syrup, orange juice and zest, and nutmeg, and stir well. Allow to simmer another 10 30 minutes.

Serve with bread, biscuits, or rolls.

For a roasted cauliflower soup with cheese and pine nuts, visit our recipe for Roasted Cauliflower Soup!

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