Roasted Cauliflower and Butternut Soup


If your family has had its share of wintery aches and ailments (I’m writing this post from my own deathbed sick bed), it’s time for some nourishing comfort food. This roasted cauliflower and butternut soup is tremendously flavorful, with a texture so decadent that you may be tempted to accuse me of calorie-cramming. Fear not, though: the creamy consistency is due to coconut milk and cauliflower. 

Cauliflower is decidedly the new tofu. The vegetable (which is a member of the cabbage family) seems to be able to take on any flavor thrust upon it with ease. I’ve seen recipes for Alfredo sauce made with cauliflower instead of cream, cauliflower fried “rice”, and cauliflower steaks. I’ve made mashed cauliflower and wasn’t questioned by Husband, who can generally spot a potato impostor a mile away. 

When I made this soup for the first time a few weeks ago, Husband was initially skeptical. He couldn’t smell bacon. I hadn’t purchased any bread bowls. At first glance, the pot simmering on the stove did not meet (meat?) his aforementioned criteria for Husband Approval. Once he took a bite, though, he was sold. This is some good stuff. 


Now back to the suffering I mentioned. I have been down with a stomach bug for almost a full 24 hours, so I know the true depths of my penchant for drama despair. My stomach may be upset, but my taste buds are not; I’m just not a saltines and ginger ale person. In my feverish state last night, I tried to convince Husband to feed me guacamole and sliced bell peppers. He went with saltines and ginger ale. I’ve never felt so alone. 

Honestly, I’m vacillating between being completely unable to think about food and obsessively planning my “first meal” after I shake this off. On a related note, I apologize to all of my Pinterest followers for my exponential uptick in activity over the last day. So, confined to my misery couch, I have time on my hands to share a truly delicious recipe that I have been daydreaming about making again since approximately yesterday. Feel free to send flowers or Chanel shoes my way to support my recovery. 

Roasted Cauliflower and Butternut Soup
Yields 6 to 8 servings

You will need:
  • 1 large head cauliflower, stems removed, coarsely chopped
  • 1-2 cups butternut squash, peeled, seeds removed, cubed
  • 3 tablespoons olive oil
  • 2 teaspoon Cajun spice blend
  • 3/4 large yellow onion, chopped
  • 2 teaspoons minced garlic
  • 2 stalks celery, chopped
  • 1/3 cup dry white wine
  • 4 cups low-sodium vegetable broth
  • 2 bay leaves
  • 2 teaspoon dried parsley 
  • 1 teaspoon celery salt
  • 1 can coconut milk
Optional suggested garnishes: sundried tomato pesto, greek yogurt, toasted chickpeas, toasted pumpkin seeds, and avocado

Method:
  • Preheat oven to 350. 
  • Toss chopped cauliflower and cubed butternut in 1 tablespoon of olive oil with 1 teaspoon Cajun spice blend. 
  • Spread onto a baking sheet and roast for 45 minutes, until cauliflower and squash are slightly browned. Turn off heat and set the pan aside. 
  • In a large pot set to medium heat, saute the garlic, onion, and celery in remaining 1 tablespoon of olive oil with 1 teaspoon Cajun spice blend. Cook for approximately 10 minutes, stirring occasionally. 
  • Pour white wine and vegetable broth into the pot. Stir in cauliflower and butternut, including the liquids from the baking sheet. 
  • Reduce heat to medium-low and add bay leaves, parsley, and celery salt. Cook, uncovered, for 25 minutes. 
  • Add coconut milk and cook for additional 5 minutes. 
  • Remove pot from heat and retrieve bay leaves from the soup. 
  • Puree the soup to desired consistency using an immersion blender or blend in batches in a food processor or blender. 
  • Serve hot, with desired garnishes. 
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Comments 3

  1. drc pinner
    Reply

    Feverish minds think alike. I have a cauliflower in the fridge and a plan to make a roasted cauliflower soup tomorrow. If I can drag my aching, sneezing, alternatley hot/freezing body from my death bed, I will start the bread dough tonight, and bake it tomorrow to serve with the soup. That is if I a m still alive.

    30 January, 2015
  2. drc pinner
    Reply

    In my weakened state I forgot to thank you for the recipe. Thought I would have to adapt one I have to use roasted cauliflower. This is perfect!

    30 January, 2015
  3. Jamie Claire
    Reply

    I hope you enjoyed the soup and it helped you to a fast recovery! Thanks!

    2 April, 2015

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