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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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