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Ingredients
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3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
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1 head cauliflower, broken into florets
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2 tablespoons olive oil, or as needed
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salt and freshly ground black pepper to taste
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¼ teaspoon curry powder
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1 onion, cut into large chunks
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3 cloves garlic, peeled
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4 cups chicken broth
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1 cup half-and-half
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½ cup cooking sherry
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4 tablespoons crumbled goat cheese (Optional)
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4 tablespoons crumbled cooked bacon (Optional)
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
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Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
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Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
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Ladle soup into bowls and top with goat cheese and crumbled bacon.
Nutrition Facts (per serving)
226 | Calories |
9g | Fat |
31g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 226 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 4g | 19% |
Cholesterol 20mg | 7% |
Sodium 861mg | 37% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 8g | |
Protein 7g | 15% |
Vitamin C 72mg | 80% |
Calcium 150mg | 12% |
Iron 2mg | 10% |
Potassium 918mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.