Friday, January 20th, 2012

Butternut Squash Soup with Roasted Cauliflower and Tomatoes

 

We’ve had snow here in Seattle. Some areas have been harder hit than our house, but in the Seattle area even a couple of inches of snow is enough to bring the city to a standstill.

Luckily, before the snow hit, I fortified our home with supplies to get us through the storm (though we are running tragically low on Rum) including plenty of options for soup. To me, nothing tastes better on a cold, snowy night than a steaming hot bowl of soup.

I wasn’t planning on writing a blog about this particular soup, but after I posted the photo above a friend asked for the recipe. Since it had turned out so tasty I thought why not share it. However, since I hadn’t planned a post, the iPhone photo above is the only photo I have, no process photos. The steps are fairly straightforward though.

I served the soup with foccacia bread that I had dotted with kalamata olives. The salty tang was nice with the soup but any bread will do in a snow storm.

Butternut Squash Soup with Roasted Cauliflower and Tomatoes
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
If you are not a fan of tomatoes, feel free to leave them out. Same goes for the red pepper flakes, add a little or as much heat as your mouth can stand.
Ingredients
Soup
  • 1 butternut squash
  • olive oil
  • 1 Tablespoon Italian Seasoning mix
  • 1-2 teaspoons (or more) red pepper flakes
  • salt and pepper
  • 4 cups chicken or veggie stock
  • 1 teaspoon sherry vinegar
Roasted Vegetables
  • 1 head cauliflower
  • ½ onion
  • 12 cherry tomatoes
  • 1 teaspoon red pepper flakes
  • salt and pepper
  • olive oil
Instructions
  1. Preheat oven to 450 degrees.
  2. While the oven preheats, peel the butternut squash and cut it into 1-inch cubes. Toss the cubes with the olive oil, herbs, red pepper flakes, salt and pepper and place them in a single layer on a large baking sheet. Bake for 20 minutes or until tender and brown around the edges.
  3. While the squash cooks, cut the cauliflower into small florets. Toss them, along with the tomatoes, with the olive oil, red pepper flakes, salt and pepper and place them in a single layer on a large baking sheet.
  4. Once the squash is done cooking remove it from the oven and place the pan with the cauliflower into the oven. Cook for 15 minutes, stirring once during the cooking.
  5. Meanwhile, in a large pot, combine the cooked squash with the chicken broth and bring just to a boil. Using an immersion blender (or working in batches in a regular blender) puree the soup. Stir in the vinegar and check for seasoning adding salt and pepper as desired.
  6. To serve, divide the cauliflower and tomato mixture between the bowls. Ladle the butternut squash soup around the cauliflower. Enjoy.

 

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About Me

I'm a personal chef living happily with her picky-eater (but willing to try anything) husband, neurotic black lab and a red heeler puppy.

I watch way too much TV and enjoy hip-hop more than any reasonable grown-up should.

I'm an avid swimmer and sometime triathlete (whenever I'm not nursing an injury).

Find out more about me here.

About This Blog

I started this blog at a time when my personal chef business was quite slow and I needed to keep my mind busy and my skills sharp. But now, business is booming so I've had to put the blog on the back burner. So, no new recipes for now, but please enjoy my archives.

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