Beautiful butternut squash combined with sharp cheddar cheese and roasted cauliflower come together in a silky soup that’s both seasonal and inexpensive.
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.
Beautiful butternut squash combined with sharp cheddar cheese and roasted cauliflower come together in a silky soup that's both seasonal and inexpensive.
- 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
- Preheat oven to 375 degrees.
- 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.
- Bake for 10 minutes and flip. Bake for 10 minutes more.
- While cauliflower is roasting, start on the soup.
- 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.
- Serve with sourdough bread.
Calories per serving: 513