My friend Stacy is basically a professional chef, or at least she should be. Everything I’ve ever eaten that she’s made has been phenomenal so when she sent me this recipe for a roasted butternut squash, pepper and cauliflower soup I had to make it. Not only is it amazingly delicious, packed with veggies and basically fall in a bowl, it’s also dairy free! If you’d like the original version, you can find it on Stacy’s Plan To Eat. I tweaked the recipe just slightly, substituting the vegetable broth for chicken broth and added a bit of curry powder. Give it a try!
HINT: I used a whole butternut squash which made things a bit more laborious. However, rumor has it you can buy it already cubed at Costco making this dish (and anything else involving a butternut squash!) super simple.
- 1 butternut squash
- 2 cups of sweet peppers, julienned
- 2 cups of cauliflower, cut into small pieces
- 2 cloves of garlic, minced
- 2 TB of coconut oil
- 1 tsp of salt
- 1 tsp of curry powder (optional)
- 1/2 tsp of pepper
- 1/2 tsp of dried thyme
- 2-3 cups of chicken broth
- Preheat oven to 375 degrees.
- Cut the butternut squash in half length-wise and remove seeds.
- Place face down in a microwave safe dish and add 2 TB of water.
- Cover and microwave for 5 minutes or until you can pierce with a fork.
- Remove carefully and cut into cubes.
- Mix butternut squash, cauliflower and peppers in a large bowl with coconut oil, salt, garlic, pepper, thyme and curry powder (optional)
- Line a pan with tin foil and spread veggies across.
- Roast for 1 hour until fork-tender.
- Place all roasted vegetables in blender (Vitamix works wonders!), along with 2-cups of chicken broth. Add more broth to thin out soup to your liking. It will be very thick.
- Heat on stove top if needed.