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Roasted Butternut Squash and Cauliflower Soup

Serves 6.


    Roasted Butternut Squash and Cauliflower Soup

    This simple and healthy soup, made creamy without any dairy, is a family favourite.


    Bonus tip

    Freeze extra servings of this soup for another day.


    Roasted Butternut Squash and Cauliflower Soup


    • 1 butternut squash, peeled and chopped into 1 to 2 in (2.5 to 5 cm) pieces (about 4 to 5 cups)
    • 2 cups chopped cauliflower florets
    • 1 onion, cut into quarters
    • 1 to 2 Tbsp extra-virgin olive oil
    • 4 cups broth or water
    • 1 tsp sea salt
    • Freshly ground black pepper (optional)
    • Pumpkin seeds (optional, for garnish)



    Pre-heat oven to 400 F (200 C). Line rimmed baking sheet with unbleached parchment paper. Place squash, cauliflower, and onion pieces on lined baking sheet. Drizzle with olive oil and make sure all vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.


    Meanwhile, in large pot, warm broth or water on medium-low heat, while vegetables are in oven.


    After vegetables are done roasting, take out of oven. Carefully add to soup pot. Add salt and mix well.


    You can use an immersion blender or a vented blender. Place immersion blender into soup pot and carefully pureu0301e soup until smooth. If using vented blender, carefully add soup into blender container and pureu0301e until smooth. This may need to be done in several batches.


    Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.