Butternut cauliflower soup

Butternut Cauliflower Soup

It is a chilly rainy July day here in the North woods of Wisconsin.  I am trying to eat healthier, but am craving something warm and comforting!  This is the kind of cooking dilemma that gets my creative juices flowing!  I have a big, beautiful butternut squash, and think of a silky roasted soup...  and I have a cauliflower head, and think...  Perfect!! 

Now, get your muscles ready, because butternut squash is a tough little bugger!  The best way to deal with it, is to peel all the skin off, and chop the neck from the bulb.  Carefully cut the flesh of the bulb around the center seeds.  It is so much easier than dealing with the slimy seeds and strings!  Then chop the whole squash into 1" cubes, toss with olive oil, salt, pepper, and chili powder. 

The cauliflower is a much easier beast.  Start by chopping off the stem and green leaves off the bottom.  separate into 1" florets, and coat with the same olive oil, salt, pepper, and chili pepper.   

 

 

Arrange separately into a single layer, on a foil lined pan, and roast each until they are soft and charred.  Let them cool to the touch.

 

 

I like to make individual servings, and keep the roasted veggies in the fridge until the next time I want soup.  This is the fun part, you can make your soup how you want it!  My favorites are a simple thyme, sage, and cayenne soup, and a basic curry powder soup.  Add about a cup of squash and cauliflower per serving into a blender, add at least 1/2 cup of your favorite stock, coconut milk, or milk, and blend about a minute past smooth!  This will give you an unbelievably smooth, creamy, and fluffy soup that is amazing, topped with some fresh herbs, a drizzle of finishing olive oil, or balsamic vinegar!  And the best part is that it is very filling and comforting, without being heavy and calorie laden!