Roasted cauliflower, cheddar and squash soup

Beautiful butternut squash combined with sharp cheddar cheese and roasted cauliflower come together in a silky soup that’s both seasonal and inexpensive.

And with the holidays coming up, this soup will be as at home on the Thanksgiving table as it will be along with a champagne toast at midnight on New Year’s Eve.

To make it even more festive and flavorful you could swap out half a cup of the stock for hard apple cider, or a pale, lager beer.

Roasted cauliflower, cheddar and squash soup
Yield: 4 servings

Roasted Cauliflower, Cheddar and Squash Soup

Prep Time: 5 minutes
Cook Time: 6 hours 40 minutes
Total Time: 6 hours 45 minutes

Beautiful butternut squash combined with sharp cheddar cheese and roasted cauliflower come together in a silky soup that's both seasonal and inexpensive.

Ingredients

  • 2 cups frozen cauliflower florets
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 medium red onion, diced
  • 5 tablespoons unbleached all-purpose flour
  • 5 cups chicken or vegetable broth
  • 1 cup very sharp cheddar cheese, shredded
  • 1/2 cup cooked butternut squash
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon flat-leaf parsley, roughly chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Place cauliflower in a colander and run under lukewarm water until florets have softened, about 30 seconds. Roughly chop florets and place them on a large rimmed cookie sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper.
  3. Bake for 10 minutes and flip. Bake for 10 minutes more.
  4. While cauliflower is roasting, start on the soup.
  5. Cook the onion in a medium Dutch oven with remaining olive oil over medium-low heat until softened, about 5-8 minutes. Add the flour and stir well for 1 minute. Add the broth and heat until hot, but not simmering. Add the cheese 1 handful at a time and stir well. When cheese has incorporated, add more. Repeat until cheese is gone. Add cauliflower florets, cooked squash and worcestershire sauce. Stir well. Cook for 5 minutes. Add soup by the ladleful to a standing blender and fill halfway. Place cover on the blender tightly and top with a clean dishtowel. (You don't want any hot liquid to splash your hand.) Process until smooth. Gently pour the processed soup into the pot with the remaining soup. Garnish with parsley.
  6. Serve with sourdough bread.

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