Thursday, November 26, 2015

Roasted Cauliflower and Butternut Squash Soup


This time of year soups feature a lot on our table, the abundance of winter squash makes it easy. Soups are nourishing and comforting and perfect for cooler days. I had never roasted cauliflower, I was inspired after a recent trip to Charlottesville Virginia when we ate at a French restaurant we had a wonderful cauliflower soup and it had roasted cauliflower as a garnish. 

Ingredients:

  • one cauliflower chopped
  • 1/2 red onion chopped
  • 3 cloves of garlic chopped
  • one small butternut squash cut into cubes with the skin removed
  • a knob of butter 
  • a dash of balsamic vinegar
  • a sprinkle of salt and pepper 
  • a pinch of garam masala 
Method:

  1. heat your oven to 400 degrees and bake the cauliflower and butternut squash with a little olive oil, balsamic vinegar and salt and pepper for about 15-20 minutes until soft. Keep a little cauliflower to one side to later use for garnish
  2. meanwhile saute the onion and garlic in a pan with butter, add a little garam masala until soft 5-7 minutes 
  3. add the roasted vegetables and about 2-3 cups of vegetable broth simmer for 5 minutes then blend
  4. return to the stove for a few more minutes, season with salt and pepper to taste 
  5. serve with roasted cauliflower as garnish.
  6. enjoy 






I want to take a minute to tell you all how very thankful I am for you being here, your comments, interaction on social media and friendship means the world to me,
Happy Thanksgiving 



hugs


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