Roasted Cauliflower And Delicata Squash Soup

I love thick, creamy soups. And you know the best thing about certain vegetables? They are good at making soups smooth, rich and creamy without really having to add cream (and extra calories).

Now, I’ll let you in on a secret. My secret ingredient in most of my soups is chicken stock. It gives this heartiness and depth of flavor to soup, which you wouldn’t normally get with just water. If you are vegetarian, you can very well use vegetable stock, but if not, I would really advise going with the chicken stock. Extra points if it is homemade.

This recipe just happened out of the blue. I had a large head of cauliflower and immediately thought roasted cauliflower and then, soup.

Just so the cauliflower wouldn’t feel lonely, I threw in a nice little delicata squash. Have you tried delicata squash? I just discovered it and it is really amazing. More flavorful than butternut or acorn squash, way easier to peel and chop, and the perfect size for a small family. Actually, the skin is very thin and doesn’t really need to be peeled.

The squash and cauliflower florets are rubbed with a little salt, cracked black pepper and olive oil and roasted for a while.

The soup starts off like always, with a little onion and garlic sweated in olive oil or butter. Next comes the stock. For the chicken stock, I used the pan drippings from some chicken I roasted the night before. So it was all nice and spicy from the marinade. You could add some chili and cumin powders right in the soup otherwise. Or none at all if you don’t want it spicy. See, soup must be the most easily customizable thing in the whole world!

The roasted vegetables are then added to the boiling stock and cooked down further till nice and tender. Puree the soup and serve warm. Now, if you absolutely need to, go ahead and add cream or coconut milk. It will be good either way.

ROASTED CAULIFLOWER AND DELICATA SQUASH SOUP

You will need:

For roasting,

• Cauliflower florets – from a small head or half of a large one
• Delicata squash – 1, cut in half and seeds removed
• Salt and cracked black pepper – to taste
• Olive oil – 1 tbsp

For the soup,

• Olive oil or butter – 2 tbsp
• Onion – 1, chopped
• Garlic – 3-4 cloves, chopped
• Red chili or cayenne powder – a big pinch (optional)
• Cumin powder -1/2 tsp (optional)
• Chicken or vegetable stock – 2 cups
• Roasted vegetables – see above
• Water – 1 cup or as needed
• Salt and pepper – to taste
• Heavy cream or coconut milk – a few tablespoons (optional)
• Dried oregano and fresh cilantro leaves – to garnish

How to:

• Pre-heat the oven to 375 deg.F and line a large baking sheet with foil.
• Arrange the vegetables in a single layer. Sprinkle with salt and pepper. Drizzle lightly with olive oil.
• Bake for 20-30 minutes. Meanwhile, start on the soup base.
• Heat olive oil or butter in a large pan.
• Add onions and garlic and saute till translucent. Do not brown or burn them.
• Add the spice powders, if using. Then add the chicken stock  and bring to a boil
• Now add the roasted vegetables, water and a little salt. Cover and cook till vegetables are very tender.
• Transfer to a blender and puree the soup. Check seasoning and consistency. If satisfied, serve the soup immediately. Otherwise, return to pan and thin slightly with cream or coconut milk and heat gently.
• Serve soup hot or warm, garnished with oregano and cilantro or your favorite herb, along with some crusty bread and salad for a wholesome meal.

Notes:

• You can add the vegetables directly to the broth and cook them on the stove top. But I love the flavors brought out by roasting them first.
• Cauliflower and squash, both add a nice texture and creaminess to the soup. So I did not add any cream, but you could, if you wanted to. Remember not to boil the soup after adding cream and just heat it gently. Use coconut milk for a vegan version.
• You can replace the delicata squash with any other seasonal melon, squash or gourd.

 Enjoy a warm bowl of thick vegetable soup. Nothing says autumn/winter than some roasted vegetable soup!

Tell me, have you tried delicata squash? Do you like soup? Do try this lovely and easy recipe and let me know how you like it.

If you like what you see, please follow my blog via Email (button on the right), Facebook, Pinterest or Bloglovin’, or maybe even all four!!!

I am linking this up at these awesome blogs.

• A Blossoming Life
• Skip To My Lou
• Between Naps on the Porch
• Home Stories A To Z
• A Stroll Thru Life
• Cedar Hill Ranch
• Coastal Charm
• Elizabeth & Co
• House On The Way
• Savvy Southern Style
• The NY Melrose Family
• The Turquoise Home
• Living Well Spending Less
• Design Dining and Diapers
• The Novice Gardener
• The Shabby Nest
• French Country Cottage
• My Romantic Home
• The Charm of Home
• Crafts a la Mode
• Love of Family and Home
• DIY Show Off
• Nifty Thrifty Things
• By Stephanie Lynn

• Make Ahead Meals for Busy Moms
• Two Cup Tuesday
• Home To 4 Kiddos
• Anyonita Nibbles