Curried Butternut Squash and Cauliflower Soup

Name: Curried Butternut Squash and Cauliflower Soup
Total time: 45
Yield: 8
Ingredients: 3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces; 1 head cauliflower, broken into florets; 2 tablespoons olive oil, or as needed; salt and freshly ground black pepper to taste; ¼ teaspoon curry powder; 1 onion, cut into large chunks; 3 cloves garlic, peeled; 4 cups chicken broth; 1 cup half-and-half; ½ cup cooking sherry; 4 tablespoons crumbled goat cheese (Optional); 4 tablespoons crumbled cooked bacon (Optional)

Recipe by Amanda Vickers from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
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1 head cauliflower, broken into florets
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2 tablespoons olive oil, or as needed
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salt and freshly ground black pepper to taste
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¼ teaspoon curry powder
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1 onion, cut into large chunks

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3 cloves garlic, peeled
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4 cups chicken broth
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1 cup half-and-half
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½ cup cooking sherry
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4 tablespoons crumbled goat cheese (Optional)
•

4 tablespoons crumbled cooked bacon (Optional)

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
Ladle soup into bowls and top with goat cheese and crumbled bacon.