Roasted Butternut Squash and Cauliflower Soup topped with pan-fried prosciutto, pomegranates, and whipped herbed goat cheese. The perfect bowl to keep you warm and full on a cold winter day— Talk about a pimped out bowl of soup!
Last Friday morning, Punxsutawney Phil made his way out of his little hole and saw his shadow…Welcome to six more weeks of winter. Great. Which also means, bring on all the soup, stews, chili, and hearty meals for a little longer, starting off with this Roasted Butternut Squash and Cauliflower Soup.
Unintentionally, I’ve posted 3 recipes in a row. So much for mixing things up around here. Maybe food has been on my mind more than anything else, or I’ve completely messed up my editorial calendar and I’m trying to make up for it. ? I’ll let you decide which one it is. But with Winter staying around for a while longer (like it always does, right!?) and my massive farmer’s market haul, it was time to stop pretending Spring is here and get with the cold and snowy program by making meals appropriate for the season.
Ugh. I know…
If you follow me on Instagram, then you’d remember me sharing our HUGE farmer’s market haul (and struggling to fit it in the fridge). This is where we spend the majority of our grocery bill. Jude is an absolute fruit monster and about 85% of our weekly meals are vegetarian, so I’m always adding veggies to the list! Oh, and I recently rediscovered my juicer and been going a little green juice crazy. Well, we pretty much ate our way through all those fruits and veggies, but I was left with loads of cauliflower and needed to make a recipe other than “buffalo wings”, and something that would use up all of it.
S O U P
Does that ever happen to you? You just hit a blank in the kitchen? Even sometimes with recipes you make all the time?
Yeah, that happens to me way more often that it should. I sat there for a while clueless as to what I could possibly make, until it finally hit me. Given that it took me forever to think of making this, it’s pretty clear that we aren’t huge soup fanatics in this household. For us, it needs to be pimped out and majorly flavorful, and that’s just what I did here. The roasted butternut squash, cauliflower, garlic and onions, brings load of depth to the flavor of the soup. Pan-fried prosciutto is a thousand times better than bacon. The smokey flavor and saltiness adds a nice balance of sweet and savory, along with the tang of the herb goat cheese and pomegranate for a pop of color and crunch. Serve it as a main dish with some crusty bread and you’re good to go! You’ll have dinner served in a little under an hour, but if you’re pressed for time, you can totally skip the roasting of the veggies and just cook it all on the stove top in 30 minutes.Print
Roasted Butternut Squash and Cauliflower Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- 1 butternut squash, (about 3lbs) peeled, seeded and cut in 1-inch chunks
- 1 head cauliflower, chopped
- 1 onion, chopped
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 1/2 cup vegetable stock
- 1 cup non-dairy milk
For the toppings:
- 2 tbsp olive oil
- 3 slices prosciutto
- 1/4 cup goat cheese
- 3–4 tbsp non-dairy milk
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh thyme, chopped
- 1/4 cup pomegranates
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a mixing bowl, add the goat cheese, non-dairy milk, chives, and thyme. With a hand held mixer, whip until all ingredients are well blended and the goat cheese takes on a smooth consistency. Allow the mixture to sit at room temperature while you prep the remaining items.
- Place butternut squash, cauliflower, and onion in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
- Heat a large skillet over medium high heat. Add olive oil and prosciutto and cook until brown and crispy, about 3-5 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash and cauliflower mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in vegetable stock and non-dairy milk, and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
- Garnish with prosciutto, pomegranates, and goat cheese, if desired and serve immediately.
This Roasted Butternut Squash and Cauliflower Soup will be on repeat till the end of Winter! I want to know, what’s your family’s favorite winter soup?
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.