Roasted Butternut Squash and Cauliflower Soup
4 servings
15 minutes
Roasted butternut squash soup with cauliflower is a harmony of flavors that combines the gentle sweetness of squash, the light nutty note of cauliflower, and the richness of caramelized onions. This recipe has roots in European cuisine, where vegetable soups are valued for their simplicity and rich taste. Roasted butternut squash adds natural sweetness to the dish, while cauliflower brings balance and a delicate creamy texture. It is easy to prepare: vegetables are boiled and then pureed into a velvety soup that is garnished with cauliflower and served with aromatic bread soaked in butter. Perfect for an autumn dinner or cozy lunch, warming with its rich flavor and pleasant aroma. This soup is a true delight for lovers of healthy and tasty food.
1
In a medium-sized pot, place pumpkin, 1 cup of cauliflower, water (or low-sodium chicken broth), caramelized onion, and bring to a boil.
- Butternut squash: 1.5 glass
- Cauliflower: 220 g
- Water: 1.5 glass
- Onion: 1 head
2
Transfer to a blender and puree until smooth.
3
Season with salt and pepper, garnish with cauliflower florets.
- Coarse salt: to taste
- Ground black pepper: to taste
4
Serve with bread spread with butter and soup dressing.
- Campbell's condensed soup (recipe base): to taste
- Whole grain crispbread: 4 pieces
