Butternut Squash And Cauliflower Soup
Ingrediënten
- 1 cup onion in chunks
- 2 cups cauliflower florets
- 2 cups butternut squash 1/2 inch cubes
- 3 tbsp. olive oil divided
- 2 tsp. finely chopped fresh rosemary or 1 tsp. dried rosemary tea
- ½ tsp. salt
- ¼ tsp. pepper
- 1 clove garlic minced
- 2 cups chicken broth
- ½ cup milk cow, soy, or other
Instructies
- In a bowl, mix together the onion, cauliflower, squash cubes, 1 1/2 tsp.
- olive oil, rosemary, salt and pepper.
- Transfer to a paper-covered baking sheet with parchment roast in the oven for 45 to 60 minutes, or until squash is tender, turning the vegetables after 30 minutes.
- In a pan, add 1 1/2 tsp.olive oil, and cook the garlic for 1 minute over medium heat, stirring constantly.
- Add roasted vegetables (keep some pieces of roasted cauliflower for garnish, if desired)and chicken broth.
- Bring the mixture to a boil and cover.
- Reduce heat to low and simmer for 15 minutes.
- In a blender or food processor, process until smooth.
- Return the soup to the pan.
- Add milk and mix with a wooden spoon.
- Warm over medium heat without boiling.
- For a smoother soup, add a little more milk.
- Garnish with finely chopped parsley, roasted cauliflower and a drizzle of extra-virgin olive oil.
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