Curried Butternut Squash and Cauliflower Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Curried Butternut Squash and Cauliflower Soup Recipe). Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Brief

Prep 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Curried Butternut Squash and Cauliflower Soup Recipe

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

4 tablespoons crumbled cooked bacon

Soup, Stew and Chili

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown about 20 minutes.

Step 4

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.

Step 5

Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutritional Information

Curried Butternut Squash and Cauliflower Soup Recipe

Servings Per Recipe:8

Calories: 225.6

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 31.1g 10%

Dietary Fiber: 5.7g 23%

Sugars: 7.5g

Fat: 9.2g 14%

Saturated Fat: 3.7g 18%

Cholesterol: 19.5mg 7%

Vitamin A Iu: 18267.1IU 365%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.5mg 30%

Vitamin C: 71.9mg 120%

Folate: 93.4mcg 23%

Calcium: 149.6mg 15%

Iron: 1.8mg 10%

Magnesium: 76mg 27%

Potassium: 917.9mg 26%

Sodium: 861.3mg 35%

Thiamin: 0.2mg 24%

Calories From Fat: 83.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.