Butternut Squash & Cauliflower Soup
Recipe by Bianca Osbourne
This butternut squash and roasted cauliflower soup will be sure to keep you warm and satiated throughout the fall and winter seasons.
In a bowl toss the cauliflower, olive oil, cilantro and salt together; and on one even layer, bake on a baking sheet for 25 minutes, or until well browned.
Meanwhile, in a thick bottom pot, melt the butter and heat the oil on medium heat. Add the onion, ginger and squash and cook for 5 minutes, until the squash begins to caramelize.
Add the salt, curry and cinnamon and cook to toast the spices, about 1 minute.
Add the chicken stock and bring to a boil, reduce to simmer and cook for an additional 15 minutes, or until the butternut is tender.
Remove from heat and cool for 5 minutes; then add to a blender and blend until smooth.
To serve, garnish with roasted cauliflower.
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