September 29, 2016 MariaCantillonMurphy 0Comment

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Crisp winter mornings and darker evenings mean soup season is definitely upon us! There is nothing quite like a rich, hearty soup to warm you up. I also love soups because it means I can get my daughter to eat a lot of vegetables at one time-always a good thing. When I started eating gluten and grain free, I struggled a little with soups. I used to put potatoes in all of my soups as they were a great thickener. Now, I’ve discovered that cauliflower can work much the same way and it’s made all the difference. This soup takes a little time but is so worth it. Roasting the vegetables gives a depth and richness which is noticeable in every mouthful.

 

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Roasted Butternut Squash and Cauliflower Soup
A deliciously rich and flavoursome soup, perfect for cold weather.
Servings
Ingredients
  • 1 Butternut squash, peeled and chopped
  • 1 Cauliflower, washed and chopped
  • 2 Celery sticks, chopped
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 Garlic cloves, minced
  • 3-4 cups (750ml-1litre) Chicken stock* *Homemade or without additives
  • 1 tablespoon plus extra for garnish Fresh parsley
  • 6 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Servings
Ingredients
  • 1 Butternut squash, peeled and chopped
  • 1 Cauliflower, washed and chopped
  • 2 Celery sticks, chopped
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 Garlic cloves, minced
  • 3-4 cups (750ml-1litre) Chicken stock* *Homemade or without additives
  • 1 tablespoon plus extra for garnish Fresh parsley
  • 6 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C Electric, 350°F or gas mark 4.
  2. Place the chopped butternut squash and cauliflower in an oven proof dish and toss with 3 tablespoons of olive oil and season with sea salt and black pepper.
  3. Roast for 30 minutes.
  4. While the butternut squash is roasting, sauté the chopped celery, onion, carrot and minced garlic with the remaining 3 tablespoons of olive oil on a low heat. Stir frequently and cook until the vegetables are soft and translucent.
  5. Next, add the roasted vegetables and fresh parsley. Add 3 cups (750 ml) chicken stock first then add more if needed until you have just enough to cover the vegetables. Season with a little sea salt and black pepper.
  6. Bring the mixture to the boil, then turn down and simmer for 20 minutes. Blend the mixture in a blender until you achieve desired consistency. Enjoy!
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