This soup is for when you need a warm hug in food form. With roasted cauliflower, chicken peas, and butternut squash.
While the beginning of 2016 hasn’t been bad, I certainly haven’t gotten off to the best start. I contracted a nasty cold, forgot how to correctly add powers of 10 (thankfully 3 others were with me in that error, unfortunately however for my mouse experiment), was nearly run off the road by an oblivious driver, produced some of the most perplexing data my boss has ever seen (he actually said that), and then could not get a gas pump to register which type I wanted to select – the buttons simply would not respond. So I went to a second pump, and then a third, and then finally waited behind someone that was on a working pump only for it to be my turn and still couldn’t get it to work on top of my debit card getting frozen by my bank after 4 swipes/cancelled transactions at a gas station. But then I actually read the screen where it said “please lift nozzle and select fuel type”- moron. I swear most gas stations you select first before lifting. With all that in mind along with winter finally taking hold, I think it’s time to curl up with a nice warm bowl of soup.
One year ago: Pumpkin Ice Cream
Two years ago: Goat Cheese Stuffed Bacon Wrapped Dates
Five years ago: Quinoa Pilaf with Pine Nuts
ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP
3 to 3 1/2 pounds butternut squash (approximately 2), seeded and quartered
1 head of cauliflower, chopped into florets
1 (15 oz.) can chickpeas
5 garlic cloves, peeled and left whole
4 Tbsp olive oil, divided
2 tsp salt, divided
1/2 tsp ground white pepper
1/2 tsp paprika
1 (32 oz.) carton reduced sodium vegetable broth
2 Tbsp honey
1/2 cup heavy cream
1/4 tsp ground nutmeg
- Heat the oven to 400 degrees. Line two half sheet pans with foil and lightly coat with nonstick spray.
- Brush the flesh of the squash with 1 tablespoon olive oil and season with 1 teaspoon of the salt and the white pepper. Place flesh-side-down (skin-up) on prepared baking sheet.
- In a large bowl, toss the cauliflower florets, chickpeas, and garlic with 3 tablespoons olive oil, 1 teaspoon salt and paprika. Spread evenly over the second prepared baking sheet. Place both sheets in the oven and roast for 30-35 minutes or until soft and tender. Reserve about 1/2 cup chickpeas for garnish and allow to cool.
- In a large Dutch oven (or heavy pot) over medium heat, bring vegetable broth to a boil. Scoop the squash flesh from the skin into the pot along with the cauliflower mixture. Add the broth and honey. Bring back to a simmer then remove from heat.
- Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with nutmeg and add additional salt and pepper to taste.
- Serve immediately garnished** with reserved chickpeas.
*You may also transfer the soup to a blender in batches, but let it cool off a little first.
**I added a dollop of beet hummus for fun.