Roasted Butternut Squash and Cauliflower Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
Scale
- 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
Instructions
- 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.