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ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

 


ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

INGREDIENTS


1 medium butternut squash (2-3 lbs.), chopped into 1-inch cubes

1 head of cauliflower, chopped into florets

1 medium onion

2 cloves garlic, minced

1 tablespoon fresh sage, chopped

olive oil

salt and pepper, to taste

4 cups vegetable stock, divided

½ cup coconut milk (or cow's milk)


INSTRUCTIONS

  1. Preheat oven to 425 F. 
  2. In a large ½ pan baking tray, combine butternut squash, cauliflower, onion, garlic, sage and olive oil. Add salt and pepper to taste, and toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
  3. Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
  4. Transfer soup to a large pot, add remaining stock, and stir to combine. Bring soup to a simmer, and stir in coconut milk. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached. 
  5. Serve with a drizzle of coconut milk and fresh herbs or toasted pepitas on top.


This Article And Recipe Adapted From This Site

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